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Air fryer pumpkin cake with Cool Whip and nuts on a plate.

Air Fryer Pumpkin Cake

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Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 360 kcal

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
Course Dessert
Cuisine American
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