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Banana, Peanut Butter and Marshmallow Poke Cake

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Banana, Peanut Butter and Marshmallow Poke Cake
  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 12
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Banana, peanut butter and marshmallow make a terrific sandwich, and an even better poke cake!
Jan 18, 2017

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ golden cake mix
  • 1 cup (250 mL) mashed very ripe bananas (2 medium)
  • 1/2 cup (125 mL) water
  • 1/3 cup (75 mL) vegetable oil
  • 4 eggs

  • 1 box (6-serving size/153 g) vanilla instant pudding and pie filling mix
  • 3 cups (750 mL) cold milk
  • 1/3 cup (75 mL) creamy peanut butter

  • 1 jar (198 g) marshmallow creme
  • 1 cup (250 mL) butter, softened
  • 2 cups (500 mL) icing sugar
  • 1/3 cup (75 mL) creamy peanut butter
  • Sliced bananas

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-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 centre 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 icing 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.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    Chopped roasted peanuts also make a lovely garnish instead of the peanut butter drizzle.

Nutrition Information

508.1 Calories, 32.5g Total Fat, 7.8g Protein, 49.9g Total Carbs

Nutrition Facts

Serving Size: 12
Calories
508.1
Total Fat
32.5g
Saturated Fat
13.3g
Trans Fat
0.5g
Cholesterol
108.8mg
Sodium
187mg
Total Carbs
49.9g
Dietary Fiber
1.1g
Protein
7.8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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