Peanut Butter Banana Cake Recipe

So, here's the original recipe I started with:

PEANUT BUTTER BANANA CAKE

CAKE:

1 c. mashed ripe bananas
1/2 c. butter, softened
1/2 c. creamy peanut butter
1 c. whipping cream
3 eggs
1 pkg. pudding included butter flavor cake mix

FROSTING:

1 can ready to spread vanilla frosting
1/2 tsp. banana extract or vanilla
3-4 drops yellow food coloring, if desired

GLAZE:

1/2 c. powdered sugar
2 tbsp. creamy peanut butter
2 tbsp. milk
1/2 tsp. vanilla

Heat oven to 350 degrees. Generously grease and flour a 13 x 9 inch pan. In large bowl combine mashed bananas and butter; mix well (mixture will look slightly curdled). Add peanut butter. Beat well. Add whipping cream and eggs. Beat at high speed until smooth. Add cake mix and flour. Beat at low speed until moistened. Beat 2 minutes at high speed.
Pour into pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan, if desired. Cool completely.

In small bowl, combine all frosting ingredients; stir until smooth and creamy. Frost cake. In small bowl, combine all glaze ingredients; beat until smooth. Drizzle glaze over frosting. Just before serving, garnish with thin banana slices. Store in refrigerator.

Here's what I did different:
I didn't find a box that said butter cake with pudding, so I used a yellow cake with pudding mix. I didn't add anything to the vanilla icing, I just used it straight out of the can. It was good. I didn't garnish with a banana. I didn't keep them in the fridge. They were just fine on the counter over night (all 2 of them that I had left). And I baked them for 20 minutes in a cupcake pan. Ta da!