Recipes

Banana, Peanut Butter and Marshmallow Poke Cake

I love poke cakes, AND I love fruit cakes, just not the hocky puck ones that get sent out at Christmas.

This little goody showed up in my inbox today and it is going here because I want it on my to do list! If you try it before I get a review up, email me and let me know what you think!

FROM: Betty Crocker

Ingredients

Cake

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

Filling

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

Topping

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

Directions

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13×9-inch pan.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.