Birthdays are a big deal around our house, and our dog Jack’s birthday is no different. Its one of the most important days of the year. We do all of his favorite things, which include…eating, car rides, and Starbucks. I swear I’m talking about Jack and not myself…but you can see why we’re soul mates.

When Jack’s first birthday came around I had planned on getting him a fancy cake and treats from a local dog bakery. But the fact is, Jack’s birthday is the 4th of February…and it was a blizzard that first year, so I made my own! He loved it! However, he was very suspicious of why I was putting what definitely looked like something he can’t have on the kitchen floor…but he inched toward it and the rest was history. Turns out it is super easy to make a Pupcake, and you can use almost any dog friendly ingredients you have on hand.

This year was Jack’s ‘golden’ birthday, he turned four on the 4th! So we obviously had to go all out. I wanted to make a mixture of all the cakes I have ever made him. Using other natural flavors I know he likes, and make them into an impressive looking cake. Only the best for my puppy-child, you know!?

All of the ingredients in Jack’s cake are items I already had in the fridge or pantry. Feel free to adjust ingredients based on what you already have on hand, if you can’t run out to the store. Just keep the wet/dry ratio equivalent. For example, if you don’t have pumpkin puree, but you do have applesauce use that instead!

This Pupcake comes out very moist and more dense like a pound cake, as opposed to a fluffy cake humans are used to eating. Because of this, store it refrigerated instead of at room temp.

Here we go, the most perfect treat for your favorite fury friend’s special day: Birthday Pupcake!

The Process:

First, preheat the oven to 350.

In a bowl, combine flour and baking powder, whisk together. Then add your oil, egg, pumpkin*, and honey- mix together well.

*I took a tip from The Pioneer Woman, and froze the extra canned pumpkin in a cupcake pan. Once the pumpkin is frozen you can transfer to a plastic bag. Use the leftovers in smoothies, cookies…or another pupcake! Whatever you would like!

Next, add the peanut butter and carrots, fold together into the mixture.

Jack was RIGHT at my feet the whole time I made his cake, his little nose was sniffing like crazy!’

After your cake batter is put together, spoon the cake mixture into your pan of choice. I chose a 16 oz and two 7 oz ramekins. I knew I wanted to make a tiered cake, but cupcakes would be perfect too.

Place on the center rack of your oven, and bake until a toothpick inserted comes out clean. About 40-50 minutes. (30-40 min for cupcakes)

Let cool completely, and then frost with peanut butter and treats! I put the peanut butter in the microwave for about 30 seconds to make it easier to ‘frost’ the cake with. Topped with Jack’s all time favorite treat, a pig ear. 🙂

Recipe: