Cake Batter Puppy Chow / Muddy Buddies

3 minutes
October 3, 2022
Carole Jones
I have been out of commission for the past week and I think today was the breaking point for my kids.  They can only take so much of Mom being sick (while Dad is out of town to boot) before they completely lose it and everything falls to pieces.  At some deeper level, that should make me feel good since I am so essential to our family functioning effectively.  However, it just ticks me off.
My friends kept telling me how lucky I was that I had my older three to fill in for me.  Ummmm….right.  So lucky.
Cake Batter Puppy Chow
My 8 year old finally got sick of “nothing good to eat” today and made this recipe.  I was proud of her. She helps me all the time in the kitchen, but this was her first true solo endeavor.  It was a huge hit with all her siblings and made me realize that I often underestimate the abilities of my younger three.
It is OK though, because this week has taught me that I overestimate my older three’s ability to see a need and fulfill it on their own.  I guess we are at a perfect balance of disfunction!
Cake Batter Puppy Chow


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Cake Batter Puppy Chow / Muddy Buddies

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  • 10 C rice Chex cereal
  • 10 squares of white almond bark
  • 1 small bottle sprinkles
  • 1 1/2 C dry yellow cake mix
  • 1/2 C powdered sugar


  1. In a large mixing bowl, measure out the cereal.  In a medium microwave safe bowl, melt the white almond bark according to package directions.
  2. Pour melted bark over the cereal and gently fold with a rubber spatula.  Add the bottle of sprinkles and mix until the cereal is evenly covered.
  3. Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar.  Place the lid on the container and shake until the cereal is completely covered.
  • Author: Carole


  • Serving Size: 1/2 c
  • Calories: 259
  • Sugar: 25g
  • Sodium: 144mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 3mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Mrs. DDD
12 years ago

Sounds yummy! I miss that girl of yours. Give her a hug for me.

Mrs. DDD
12 years ago

I made it and everybody loved it!

12 years ago

I used funfetti mix and white choc chips.. Turned out perfect ratio ..

Becky (So Very Blessed)
12 years ago

Glad you liked it. It’s a fun change of pace from the normal chocolate/peanut butter.

11 years ago

Followed the recipe exactly and it turned out well coated and delicious! It barely made it to the event I made it for it was so good!

11 years ago

What can be used in place of almond bark for nut allergic?

11 years ago

Any white chocolate will be perfect.

9 years ago

What size squares of almond bark did you use?

9 years ago

Hmmm Erin….good question 🙂 It was the white almond bark sold at my Walmart and my best guess is 1.5″ squares.

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