Best Puppy Dog Cake Recipes

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SPOILED DOG CAKE RECIPE



Spoiled Dog Cake Recipe image

This easy cake for dogs gets rave reviews all over the internet. Made with simple ingredients, this cake recipe for dogs is sure to be a hit with your four legged friends.

Provided by Christi Johnstone

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 cup flour
1/2 tsp baking soda
1/8 cup vegetable oil
1/4 cup natural peanut butter (Do NOT use a peanut butter with Xylitol as it's dangerous to dogs. Check ingredients!)
1/2 cup applesauce (go with plain, unsweetened)
1/2 cup pumpkin puree (make sure you use pure pumpkin, not canned pumpkin pie mix)
1 egg
1/2 cup plain Greek yogurt
1/4 cup peanut butter
Instructions

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine flour and baking soda.
  • In a separate bowl mix together vegetable oil, peanut butter, applesauce and pumpkin puree. Once combined, mix in egg and mix until combined.
  • Combine wet and dry ingredients and stir until combined.
  • Pour mixture into an 8" round pan (a square pan can also be used) that has been greased with oil.
  • Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when pressed lightly.
  • Allow to cool on a wire rack prior to removing from pan.
  • After cooling, add frosting if desired.
  • Mix Greek yogurt and peanut butter until well combined. Spread over cake. If not serving immediately, store in refrigerator.

Nutrition Facts : Calories 207.9 kcal, Carbohydrate 18.53 g, Protein 7.82 g, Fat 12.31 g, SaturatedFat 4.71 g, Cholesterol 21.09 mg, Sodium 156.11 mg, Fiber 2 g, Sugar 3.89 g, ServingSize 1 serving

DOGGIE BIRTHDAY CAKE



Doggie Birthday Cake image

I made this one year for my dog and she ate it all up. The honey is optional, but it makes it sweeter for the dog...and yes, I tried some. It's pretty good.

Provided by tiggertiffin87

Categories     Everyday Cooking

Time 1h15m

Yield 6

Number Of Ingredients 8

1 egg
¼ cup peanut butter
¼ cup cooking oil
1 teaspoon vanilla extract
⅓ cup honey
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold.
  • Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
  • Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 18.8 g, Cholesterol 0 mg, Fat 14.9 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 275.5 mg, Sugar 2.2 g

PUPPY DOG CAKE



Puppy Dog Cake image

Just a glance at this tasty canine confection is bound to get guests' stomachs growling! This cake is surprisingly simple to prepare, too. You can easily "groom" this baked treat into a pooch by adding chocolate and a fruit snack to make a friendly face. -Nancy Reichert, Thomasville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 23

5 ounces semisweet chocolate, chopped
2 tablespoons plus 1-1/2 teaspoons corn syrup
4 large eggs, separated
CAKE:
4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING/DECORATING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
7-1/2 cups confectioners' sugar
2 tablespoons 2% milk
2 teaspoons vanilla extract
DECORATION:
1 red fruit Roll-up
Brown food coloring

Steps:

  • In a microwave-safe bowl, melt the semisweet chocolate; stir until smooth. Stir in corn syrup just until mixture is well blended, forms a ball and is no longer shiny. Turn onto an 8-in. square of waxed paper. Press chocolate mixture into a 7-in. square. Let mixture stand at room temperature until dry to the touch, about 2 hours. , Let separated eggs stand at room temperature for 30 minutes. In a microwave-safe bowl, microwave white chocolate with water at 30% power until chocolate is melted; cool to room temperature., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolks, vanilla and white chocolate mixture. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into white chocolate mixture with coconut and pecans., Fill 4 greased muffin cups half full with batter. Spoon remaining batter into 2 greased 9-in. round baking pans. Bake cupcakes at 350° for 15 minutes and cakes for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter. Add confectioners' sugar, milk and vanilla. Color 1 cup of frosting brown. Fill separate piping bags with white and brown frostings, set aside., Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife, cut out two 4x3-in. ears; round 1 end of each. Cut out two 1-1/4-in. circles for eyes, two 1/2-in.-long strips for mouth and one 1-in.triangle for nose; set aside., To assemble, place 1 cake on a large platter or covered board (about 14x11 in.). Cut off cupcake tops; cut a 1/4-in. piece from a rounded edge from each cupcake and discard. Place cut side of 2 cupcakes against side of cake with edges touching; frost top of cake and cupcakes. Top with remaining cake and cupcakes; lightly frost top and sides. Place ears on top of the cupcakes., Using a grass piping tip, pipe 1 ear with white frosting on one ear with brown. Then, using a small star tip, pipe frosting on the top of the cake in white and brown. Place the eyes, nose and mouth. With scissors, cut fruit roll-up into a 2-in. strip and round one end; place straight end under nose for tongue.

Nutrition Facts : Calories 894 calories, Fat 47g fat (27g saturated fat), Cholesterol 137mg cholesterol, Sodium 422mg sodium, Carbohydrate 112g carbohydrate (95g sugars, Fiber 2g fiber), Protein 8g protein.

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