Published Date: October 3, 2022
Category: Air Fryer Baked Goods
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This Air Fryer Pumpkin Cake is sure to put you in pumpkin heaven in the first bite itself. It’s fall flavors will have you hooked, and what’s even better is the fact that it doesn’t need a lot of kitchen time and effort to make.
Table of Contents
🛒 INGREDIENTS
- Sugar
- Brown Sugar
- Eggs
- Vegetable Oil
- Canned Pumpkin Pie Filling
- Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Nutmeg
- Cool Whip
- Chopped Pecans
*see recipe card for detailed amounts
HOW TO MAKE THE AIR FRYER PUMPKIN CAKE
- In a large mixing bowl, beat sugars, eggs, vegetable oil, and pumpkin pie filling together. Add flour, baking soda, baking powder, cinnamon, and nutmeg. Beat well until smooth.
- Transfer batter to a greased, lightly floured 7” air fryer pan.
- Air fryer at 320 degrees Fahrenheit for 35-40 minutes or until a toothpick comes out clean.
- Allow to cool for 15 minutes before removing it from the pan.
- Allow to cool completely before frosting with Cool Whip and pecans.
HELPFUL NOTES:
- Make sure the eggs are at room temperature before you use them for the recipe. This will keep your air fryer pumpkin cake soft, and will ensure that you get a smooth, consistent batter.
STORAGE AND REHEATING INSTRUCTIONS:
- Your leftover pumpkin cake can be refrigerated for up to 3 days. Remember to use an airtight container to preserve its freshness.
FAQS & SUBSTITUTIONS/VARIATIONS:
Can I Swap the Oil For Butter?
You definitely can! In most cases, making this swap won’t have a major impact on the flavor and texture of the cake.
What Else Can I Add to the Air Fryer Pumpkin Cake?
Looking to take this classic pumpkin cake recipe up a notch? Throw in some pecans into the cake batter to lend the cake a bit of texture. You can also use some chopped up canned pumpkin into the cake batter.
What Other Toppings Can I Try?
While this recipe calls for the cake to be topped with Cool Whip and pecans, you don’t necessarily need to stick to that. You can try any other toppings of your choice too. Sprinkle some butterscotch chips or chocolate chips or drizzle a bit of caramel sauce for some extra flavor.
You can also just keep it simple and sprinkle some pumpkin pie spice on the Cool Whip.
Try Some of My Other Favorite Air Fryer Recipes
INGREDIENTS
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 2 pcs Eggs
- 1/2 cup Vegetable Oil
- 1 cup Canned Pumpkin Pie Filling
- 1.25 cup Flour
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 cup Cool Whip
- 1/2 cup Chopped Pecans
INSTRUCTIONS
- In a large mixing bowl, beat sugars, eggs, vegetable oil, and pumpkin pie filling together. Add flour, baking soda, baking powder, cinnamon, and nutmeg. Beat well until smooth.
- Transfer batter to a greased, lightly floured 7” air fryer pan.
- Air fryer at 320 degrees Fahrenheit for 35-40 minutes or until a toothpick comes out clean.
- Allow to cool for 15 minutes before removing it from the pan.
- Allow to cool completely before frosting with Cool Whip and pecans.
NUTRITION
Serving: 8ServesCalories: 360kcalCarbohydrates: 50gProtein: 3gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 2mgSodium: 210mgPotassium: 117mgFiber: 4gSugar: 21gVitamin A: 2823IUVitamin C: 1mgCalcium: 68mgIron: 2mg
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