Reverse Peanut Butter Cup Cake

Reverse Peanut Butter Cup Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 129.9
  • Total Fat: 2.1 g
  • Cholesterol: 21.0 mg
  • Sodium: 227.0 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Reverse Peanut Butter Cup Cake calories by ingredient
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A rich chocolate cake with a delicious peanut butter frosting. A rich chocolate cake with a delicious peanut butter frosting.
Number of Servings: 24


    Splenda Sugar Blend for Baking- 1 1/2 cups
    White Flour- 1 3/4 cup
    Cocoa powder- 3/4 cup
    Baking Powder- 1 1/2 tsp
    Baking Soda- 1 1/2 tsp
    Salt- 1 tsp
    2 Extra Large Eggs
    1% Milk- 1 cup
    Applesauce- 2/3 cup
    Vanilla Extract- 2 tsp
    Boiling Water - 2.5 oz

    Powdered Sugar- 2 tbsp
    Smooth Peanut Butter- 3 tbsp
    Water- 2.5 oz


1. Heat oven to 350 degrees.
2. PAM either two 9 inch rounds or one 9x13 in pan. Do NOT use 8 inch rounds, the cake will overflow.
3. Mix together your dry ingredients.
4. Add in eggs, milk, vanilla and applesauce (I put the applesauce through the blender to make it thinner). Beat on medium speed for about 2 minutes.
5.Slowly stir in the 2.5 oz of boiling water.
6. Pour batter into pan and bake for 30-35 minutes (for rounds) or 35-40 minutes (9x13).
7. Let cool before frosting.

1. Put powdered sugar, peanut butter and water in sauce pan over medium heat. Stir until everything melts together and it thickens. Let cool slightly before frosting cake.

I cut it into 24 pieces, but you can cut it into 12 without adding too much fat.

Number of Servings: 24

Recipe submitted by SparkPeople user FADEASTRIDE.

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Member Ratings For This Recipe

  • Terrific - 8/28/20

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  • will try - 8/26/20

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  • Nice recipe - 8/13/20

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  • I use Splenda and have ever since it came to be. I am 81 and keeping my diabetes well under control without injections. - 5/4/20

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  • Say no to artificial sweeteners - 5/4/20

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