Banana, Peanut Butter and Marshmallow Poke Cake

Ingredients

• Cake 1 box  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 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 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.

By betty crocker