BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE 1 box Betty Crocker Super Moist 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 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-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.