Pumpkin Blueberry Dog Cake with Peanut Butter-Pumpkin Frosting
Ingredients
Pumpkin Blueberry Cake
½ cup shortening
2 large eggs, slightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup plain pumpkin purée
¾ cup milk
½ cup frozen blueberries, unthawed
Peanut Butter-Pumpkin Frosting
¼ cup natural peanut butter
⅛ cup (2 tablespoons) plain pumpkin purée
Instructions
Preheat oven to 350°F. Lightly grease an 8 × 8-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
In a large mixing bowl, beat the shortening until softened and creamy. Gradually mix in the slightly beaten eggs until combined.
Mix in the pumpkin purée until evenly combined.
Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk. Mix just until everything is incorporated. Avoid overmixing.
Gently fold the frozen blueberries into the batter. Add them directly from the freezer rather than thawing them first.
Spread the batter evenly in the prepared 8 × 8-inch pan and smooth the top.
Bake at 350°F for 45 minutes, then check for doneness. Continue baking for another 5–10 minutes, if necessary. Because of the frozen blueberries, the cake may need closer to the upper end of the baking range. The center should be completely set and a toothpick inserted into an area without a blueberry should come out clean or with a few moist crumbs.
Allow the cake to cool completely before adding the frosting.
Stir together the natural peanut butter and pumpkin purée until smooth and evenly combined.
Spread the peanut butter-pumpkin frosting in a thin, even layer over the cooled cake.
Cut into appropriately sized portions and serve as an occasional special treat. Garnish with additional treats, if desired.
Storage: Store the frosted cake covered in the refrigerator. Individual portions can also be frozen and thawed as needed.
Dog-Safety Note: Use plain pumpkin purée rather than pumpkin pie filling. Use natural peanut butter that contains no xylitol (birch sugar) or other artificial sweeteners. The blueberries should be plain, with no added sugar or syrup.
