1-First, preheat the oven to 350°F (177°C) so it’s ready when your batter is mixed. In one bowl, combine the dry ingredients: 1 cup flour and 1/2 teaspoon baking soda. I like to whisk them lightly to ensure everything blends well without lumps.

2-Next, in a separate bowl, mix the wet ingredients: 1/8 cup vegetable oil, 1/4 cup natural peanut butter, 1/2 cup plain unsweetened applesauce, and 1/2 cup pure pumpkin puree. Add 1 egg and stir until smooth it’s amazing how these simple items come together to form a tasty base.

3-Now, slowly add the wet mix to the dry ingredients, stirring gently until just combined to keep the batter light. Pour it into a greased 8-inch round or square baking pan, and smooth the top for even baking.

4-Bake for 25 to 30 minutes, checking with a toothpick it should come out clean when done. Once baked, let the cake cool on a wire rack before you remove it from the pan. For the frosting, blend 1/2 cup plain Greek yogurt with 1/4 cup peanut butter until smooth, then spread it over the cooled cake.

5-Store in the refrigerator if you’re not serving it right away, as the frosting can spoil quickly. This whole process, from prep to cooling, takes around 30 minutes total, including the baking time. It’s a quick treat that adds joy without much fuss my dog always perks up when it’s time to frost!