1 (18.25 ounce) package yellow cake mix
1 tablespoon vegetable oil
1 1/4 cups canola oil
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple slices, drained
3 cups peanut butter
2 (8 ounce) containers vanilla marshmallow creme
1 (8 ounce) can evaporated milk
1 (1 ounce) envelope instant chocolate pudding mix
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9-inch pie pans. Make a well in the center of each and pour in cake mix, oil, and vanilla.
Fold in pineapple slices and peanut butter. Press peanut butter mixture into baking pan. Bake at 400 degrees F (200 degrees C) for 7 minutes.
Spoon marshmallow cream over peanut butter mixture and spread evenly over bottom and sides of pie. Bake at 400 degrees F (200 degrees C) for 8 minutes; remove from oven. Allow to cool completely.
Roll out chocolate pieces and cut into 1/2-inch squares, place 2 inches apart into top of pie and spoon frosting over peanut butter layer. Refrigerate 2 hours or up to 24 hours before serving.