Easy Mouthwatering Carrot Cake with REESE’S Peanut Butter Chips & Hershey’s Semi-Sweet Chocolate Chips

Prep: 15 minutes
Bake: 30 minutes

1 (16.5 oz) package Piggly Wiggly® Yellow Cake Mix
1 Tbsp ground cinnamon
1/2 cup vegetable oil
4 eggs
1 can crushed pineapple packed in juice (8 oz), undrained
2 cups finely shredded carrots, (about 3 large carrots)
1 cup REESE’S Peanut Butter Chips, divided
3/4 cup Hershey’s Semi-Sweet Chocolate Chips, divided
3/4 cup coarsely chopped walnuts
Cream cheese frosting (homemade or ready-to-spread)

1.Heat oven to baking temperature given on cake package. Grease and flour 13 x 9 x 2-inch baking pan.

2.Stir together dry cake mix and cinnamon in large bowl. Add oil, eggs and undrained pineapple, stirring until well blended. Stir in carrots, 1/2 cup peanut butter chips, 1/2 cup semi-sweet chocolate chips and walnuts. Spread batter in prepared pan.

3.Bake 25 to 30 minutes or until wooden pick inserted in center of cake comes out almost clean. Cool completely in pan on wire rack. Frost with Cream Cheese Frosting. Just before serving, garnish cake pieces with remaining 1/2 cup peanut butter chips and 1/4 cup semi-sweet chocolate chips. Cover; refrigerate leftover cake.

Cream Cheese Frosting: Beat 1 package (3 oz) softened cream cheese and 1/4 cup (1/2 stick) softened butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract; beat until smooth. Makes about 1-1/2 cups frosting.