Banana, Peanut Butter and Marshmallow Poke Cake

Banana, peanut butter and marshmallow make a terrific sandwich, and an even better poke cake!
The scratch marshmallow frosting takes just minutes to whip up and adds an incredible lightness to the finished product.
If you don’t think you’ll be serving the entire cake at one time, go ahead and garnish individual slices with the bananas and peanut butter drizzle. This helps to prevent the bananas from browning after they’ve been sliced.

Banana, Peanut Butter and Marshmallow Poke Cake

Recipe credit Bettycrocker

Prep Time 30 MIN
Total Time2 HR 10 MIN
Servings12
Ingredients
Cake

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs

Filling

• 1 box (6-serving size) vanilla instant pudding and pie filling mix
• 3 cups cold milk
• 1/3 cup creamy peanut butter

Topping

• 1 jar (7 oz) marshmallow creme
• 1 cup butter, softened
• 2 cups powdered sugar
• 1/3 cup creamy peanut butter
• Sliced bananas

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
3. Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5. Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
6. Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.