Peanutty Pineapple Carrot Cake with Peanut Butter Frosting

Ingredients

• 2 cups pillsbury best® all purpose flour 
• 1 teaspoon baking soda 
• 8 ounce pineapple crushed undrained canned
• 2 cups carrots shredded
• 1 teaspoon cinnamon 
• 16 ounce creamy supreme cream cheese frosting pillsbury®
• 3 tablespoons jif® creamy peanut butter 
• 3 large eggs 
• 0.3 cup milk 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.5 cup coconut or sweetened
• 0.8 cup crisco® vegetable oil pure
• 0.5 cup walnuts finely chopped

Equipment

• frying pan
• oven
• knife
• mixing bowl
• wire rack
• toothpicks
• cake form
• ziploc bags
• microwave

Directions

1. Heat oven to 350 degrees F. Coat 13x9-inch cake pan lightly with no-stick cooking spray.
2. Stir together flour, baking soda, salt and cinnamon in a medium bowl. Beat oil, peanut butter, sugar, eggs and milk in a large mixing bowl. Stir in carrots, walnuts, coconut and pineapple.
3. Add flour mixture and stir until combined.
4. Spread evenly in prepared pan.
5. Bake 32 to 37 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
6. Stir frosting and peanut butter until combined.
7. Spread on cooled cake.
8. Place 3 tablespoons peanut butter in a resealable plastic bag. Microwave on HIGH 10 seconds. Make a small cut in one corner of bag.
9. Drizzle peanut butter over top of cake in lines across the short side. Then using a table knife, lightly slice through peanut butter down the long side to create design.