Homemade Pumpkin Dog Cake Recipe

Whether it’s your pup’s birthday, gotcha day, or just an excuse to celebrate how ridiculously cute they are, this pumpkin dog cake is about to make you the top dog in party planning.

Packed with dog-friendly pumpkin and other delicious ingredients, it’s like a confetti cannon for their taste buds!

This recipe is easier than convincing your dog not to steal your socks and is definitely healthier than that mystery snack they swiped off the floor yesterday.

Plus, it’s so tasty, that you’ll almost be tempted to grab a fork yourself. Let’s get baking!

Homemade Pumpkin Dog Cake

For this delicious pumpkin dog cake, you’ll need the following ingredients:

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/4 cup peanut butter (unsweetened, xylitol-free)
  • 2 eggs
  • 1/3 teaspoon baking powder
  • 1/3 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional)

Equipment:

  • Mixing bowls (1 large, 1 small)
  • Measuring cups and spoons
  • Electric mixer 
  • Rubber spatula
  • 8-inch square cake pan or cupcake tin (depending on preference)
  • Parchment paper (optional, for easy removal)
  • Toothpick (for checking doneness)

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan. Alternatively, grease a cupcake tin if making individual dog cupcakes.

Mix dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and cinnamon (if using). Set aside.

Combine wet ingredients: In a separate bowl, beat the eggs using an electric mixer or whisk. Add in the pumpkin puree, unsweetened applesauce, and peanut butter. Mix until smooth and well combined.

Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix, as this can make the cake dense.

Pour into cake pan: Pour the batter into your prepared cake pan, spreading it out evenly with the spatula. If making cupcakes, fill each cupcake tin about 3/4 full with the batter.

Bake: Place the pan in the preheated oven and bake for 35-40 minutes for a cake, or 20-25 minutes for cupcakes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.

Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a cooling rack to cool completely before frosting.

Store: Store the pumpkin dog cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices for up to 3 months.

Frosting Suggestions

#1 Peanut Butter Yogurt Frosting

  • 1/3 cup peanut butter (unsweetened, xylitol-free)
  • 1 cup plain Greek yogurt
  1. Mix the peanut butter and Greek yogurt in a bowl until smooth and creamy.
  2. Spread evenly on the cooled cake or cupcakes using a spatula.

#2 Pumpkin Yogurt Frosting

  • 1/3 cup pumpkin puree
  • 1/3 cup plain Greek yogurt
  • 1 tsp honey (optional)
  1. Stir together the pumpkin puree and Greek yogurt until well combined.
  2. Frost the cake using a spatula.

#3 Greek Yogurt Berry Frosting

  • 1 cup plain Greek yogurt
  • 1/4 cup fresh blueberries or diced strawberries
  1. Spread the Greek yogurt frosting onto the cake and top with a few extra berries for a decorative finish.

More Decoration Ideas:

  • Dog-Friendly Sprinkles: Sprinkle unsweetened coconut flakes or crushed dog biscuits on top of the frosted cake.
  • Shaped Dog Treats: Place small, decorative dog treats on top for a fun touch.
  • Carrot Shavings: Use finely shredded carrots or parsley as a garnish for a pop of color.

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