Enjoy these sweet, creamy Carrot and Pineapple Bars. Top moist carrot cake with cream cheese, pineapple and ginger in this unbeatable recipe.
What You Need
Original recipe yields 24 servings
1/2 cup butter, softened
1 pkg. (2-layer size) carrot cake mix
2 egg s, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup granulated sugar
1 tsp. maple extract
1 can (20 oz.) crushed pineapple in juice, drained
1/2 tsp. ground ginger
1/4 cup chopped PLANTERS Walnuts
1 tsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
Meanwhile, beat cream cheese, granulated sugar and maple extract until blended. Add remaining egg; mix well.
Spread cream cheese mixture over crust. Combine pineapple and ginger; spoon over cream cheese mixture. Sprinkle with nuts; top with reserved crumb mixture.
Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
Garnish with sifted powdered sugar just before serving.
Substitute vanilla for the maple extract.
For Easy Removal From Pan
Line empty pan with parchment or foil, with ends of parchment extending over sides. Use to prepare dessert as directed. When ready to serve, use parchment handles to lift cooled dessert from pan.
Prepare using pineapple cake mix.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.