BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE
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
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 CHOCOLATE POKE CAKE
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
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.
PEANUT BUTTER BANANA CAKE
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
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.
BANANA PUDDING POKE CAKE
A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.
Provided by Madicakes
Categories Desserts Cakes Poke Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
- Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
- Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g
PEANUT BUTTER BANANA POKE CAKE RECIPE BY TASTY
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
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
PEANUT BUTTER, BANANA, AND MARSHMALLOW SANDWICHES
This came from Mr. food. An Elvis Presley favorite food, with a little kick. The kids will love it, and easy to make.
Provided by Cooking for ONE 2
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread the marshmallow crème evenly over 4 slices of bread.
- Spread the peanut butter over the remaining 4 slices of bread.
- Add banana.
- put slices Together to make sandwiches. Using 1 tablespoon butter, evenly coat the tops of the sandwiches.
- In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Place the sandwiches buttered-side up in the skillet and grill for about 1 minute.
- Turn the sandwiches over and grill for 1 more minute, or until golden.
- Serve immediately.
BANANA CARAMEL POKE CAKE
Let your Kids poke holes all over the surface of the cake. This allows the syrup to seep into the hot cake and eliminate the need for icing. So Delicious!!
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line a 9x13-inch baking pan with foil and grease.
- Beat brown sugar and oil until combined. Add eggs one at a time, beating well after each addition. Beat in yogurt, mashed bananas and vanilla. Add next 3 ingredients and mix until combined. Pour batter into prepared pan. Bake in preheated oven 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and using a long wooden skewer, poke holes all over the surface of the cake.
- Spread caramel topping over surface of cake. As it cools, it will absorb through the holes in the cake. Let cool and serve.
Nutrition Facts : Calories 261.6, Fat 8, SaturatedFat 1.3, Cholesterol 27.6, Sodium 151.8, Carbohydrate 46.1, Fiber 1.4, Sugar 17.3, Protein 3.3
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