Prep pan by spraying with non-stick cooking spray and lining the bottom with parchment paper. The batter will be thick.
Mix the flour, baking soda and baking powder together with a whisk and place aside.
Blend the egg, oil, pumpkin puree, and peanut butter together and add the dry ingredients. Blend it all together until smooth. Batter will be thick
Pour into the prepared pan and spread evenly.
Bake at 350° for 20-30 minutes until a cakes tester comes out clean.
Whip the heavy cream, pour on top and serve. *See Notes
*Whipped Cream for dogs is not bad according to googled resources. However, if your dog has allergies, etc. you may want to talk to your vet. They can get upset tummies too. This recipe has been just fine for my Mr. Murray and he does get a Puppaccino at the local coffee shop once a month so I know he can have some whip in moderation. If you are not sure... skip the whip. Remember - it is a dog they don't know the difference.Now this... I bake this for us humans too. I just add a taste of honey or sub the pumpkin for applesauce and it becomes a sugar free cake. By adding some caramel sauce it becomes more decadent. Enjoy!