Peanut Butter Poke Cake in Cast Iron – Old-Fashioned Southern Comfort

Name: Peanut Butter Poke Cake in Cast Iron
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Ingredients: - 1 box yellow cake mix (plus ingredients to prepare it); - 1 stick (1/2 cup butter); - 1 can (12 oz evaporated milk); - 1 1/2 cups granulated sugar; - 2 heaping tablespoons peanut butter

If you’ve never sunk your fork into a warm slice of peanut butter poke cake, let me tell you—you’re in for something truly special. This isn’t just a cake. It’s a hug in dessert form, rich and gooey with sweet peanut butter sauce soaking into every golden inch of cake. And the twist? We’re baking this beauty in a cast iron skillet for that golden crust and tender center that only cast iron can give.

Now, I’ve made poke cakes in casserole dishes and cake pans before, but something about using cast iron feels a little more connected to home and history. It’s how Grandma would’ve done it, and when you smell that peanut buttery steam rising up from the skillet, you’ll understand exactly why.

So, whether you’re baking for Sunday supper, a potluck, or just to treat yourself after a long week, this cast iron peanut butter poke cake is here to make sure every bite is warm, nostalgic, and absolutely unforgettable.

🧂 Ingredients

1 box yellow cake mix (prepared according to package instructions)
1 stick (1/2 cup) unsalted butter
1 can (12 oz) evaporated milk
1 1/2 cups granulated sugar
2 heaping tablespoons peanut butter (creamy or chunky, your choice!)

Optional: Feel free to swap the peanut butter with Nutella, cookie butter, or your favorite flavored spread for a fun variation.

🍰 How to Make Peanut Butter Poke Cake in a Cast Iron Skillet

1. Bake the Cake Base

Start by preparing your yellow cake mix as directed on the box. Grease your 10- or 12-inch cast iron skillet well and pour in the batter. Bake according to package instructions—usually around 350°F for 25 to 35 minutes—until golden and a toothpick comes out clean.

2. Poke the Cake

Once your cake is out of the oven, let it cool for 10 minutes. Then take the round handle of a wooden spoon and poke holes all across the surface of the cake. Go deep—but not all the way through. You want those pockets ready to soak up the sauce.

3. Make the Peanut Butter Sauce

In a medium saucepan over medium heat, melt the stick of butter. Stir in the evaporated milk and sugar, whisking constantly until the sugar dissolves and it starts to gently bubble. Add in the peanut butter and keep whisking until smooth and creamy.

4. Pour and Soak

Slowly pour the warm peanut butter sauce over the warm cake, letting it soak into the holes. Take your time with this step—it’s what gives the cake its dreamy texture and flavor.

[Place Image 4 here – sauce poured over cake and soaking in]

5. Cool & Serve

Let the cake sit at room temperature for about 30 minutes so the sauce can set up a bit. Serve warm or at room temp—either way, it’s indulgent and full of flavor.

[Place Image 5 here – close-up of gooey interior]

📝 Tips for Success

Don’t skip the poke! Those holes are where the magic happens.
Use full-fat evaporated milk for the creamiest sauce.
No cast iron? A 9×13 baking dish works just fine.
For a peanut butter glaze variation, whisk in a bit of powdered sugar at the end of the sauce-making step.

🍴 How to Serve Peanut Butter Poke Cake

This cake is rich, so a small slice goes a long way! Serve it with:

A scoop of vanilla ice cream
A dollop of whipped cream
A sprinkle of crushed peanuts for extra crunch

Warm leftovers up in the microwave for 15 seconds—it gets gooey all over again!

What’s your favorite way to enjoy a poke cake—classic chocolate or something fun like this peanut butter twist? Let me know in the comments!