Best 4 Banana Peanut Butter And Marshmallow Poke Cake Recipes

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Indulge in a delectable journey of flavors with our Banana Peanut Butter and Marshmallow Poke Cake, a symphony of textures and tastes that will tantalize your palate. This irresistible dessert combines the classic flavors of banana, peanut butter, and marshmallow in a unique and delightful way. With three delectable recipes to choose from, you can customize your poke cake experience to suit your preferences. Whether you prefer a traditional poke cake with a creamy pudding filling or a luscious cheesecake filling, or a gluten-free version for those with dietary restrictions, we have the perfect recipe for you. Get ready to embark on a culinary adventure that will leave you craving for more.

Here are our top 4 tried and tested recipes!

PEANUT BUTTER BANANA POKE CAKE RECIPE BY TASTY



Peanut Butter Banana Poke Cake Recipe by Tasty image

Here's what you need: freshly made yellow cake, bananas, creamy peanut butter, can of sweetened condensed milk, frozen whipped topping, roasted peanuts

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 6

1 freshly made yellow cake, prepared from scratch or using a packaged mix
4 bananas, 2 mashed and 2 sliced
1 ½ cups creamy peanut butter, melted
14 oz can of sweetened condensed milk
8 oz frozen whipped topping, thawed
½ cup roasted peanuts, chopped

Steps:

  • Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  • In a large bowl, mix 2 mashed bananas, 1 cup of the melted peanut butter, and the sweetened condensed milk; if needed, add extra milk to loosen the mixture. Pour the mixture over the cake and let it settle into the holes for about 10 minutes. Some of the mixture will stay on top, which is okay.
  • Spread the whipped topping evenly over the cake. Place sliced bananas on the topping, drizzle the remaining ½ cup of melted peanut butter on top, and sprinkle with the roasted peanuts. Chill the cake for at least 3 hours or up to overnight.
  • Enjoy!

Nutrition Facts : Calories 521 calories, Carbohydrate 69 grams, Fat 24 grams, Fiber 4 grams, Protein 11 grams, Sugar 44 grams

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE



Banana, Peanut Butter and Marshmallow Poke Cake image

Banana, peanut butter and marshmallow make a terrific sandwich, and an even better poke cake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 13

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
1 box (6-serving size) vanilla instant pudding and pie filling mix
3 cups cold milk
1/3 cup creamy peanut butter
1 jar (7 oz) marshmallow creme
1 cup butter, softened
2 cups powdered sugar
1/3 cup creamy peanut butter
Sliced bananas

Steps:

  • 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.

Nutrition Facts : Calories 690, Carbohydrate 89 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 62 g, TransFat 1/2 g

PEANUT BUTTER BANANA CAKE



Peanut Butter Banana Cake image

I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup 2% milk
FROSTING:
1/3 cup creamy peanut butter
1/3 cup 2% milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.

Nutrition Facts : Calories 352 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 241mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER CHOCOLATE POKE CAKE



Peanut Butter Chocolate Poke Cake image

When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
2 teaspoons vanilla extract, divided
Dash salt
2/3 cup creamy peanut butter
2 cans (14 ounces each) sweetened condensed milk
1 cup confectioners' sugar
Topping: Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of the two

Steps:

  • Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.

Nutrition Facts : Calories 360 calories, Fat 16g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • For the best results, use ripe bananas. Overripe bananas will give the cake a stronger banana flavor.
  • If you don't have a round cake pan, you can use a 9x13 inch baking dish. Just adjust the baking time accordingly.
  • Be sure to poke the holes in the cake all the way to the bottom. This will allow the pudding to soak into the cake and make it extra moist.
  • If you don't have a mixer, you can make the cake batter by hand. Just be sure to beat the butter and sugar together until they are light and fluffy.
  • For a richer cake, use chocolate pudding mix instead of vanilla pudding mix.
  • If you are allergic to peanuts, you can substitute another type of nut butter, such as almond butter or cashew butter.
  • For a fun twist, try adding a layer of chocolate chips or chopped nuts to the cake before you add the pudding.

Conclusion:

This easy banana peanut butter and marshmallow poke cake is a delicious and fun dessert that is perfect for any occasion. It is made with a moist banana cake, a creamy peanut butter pudding filling, and a fluffy marshmallow topping. The cake is easy to make and can be tailored to your own taste preferences. With its sweet and salty flavors, this cake is sure to be a hit with everyone who tries it.

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