You probably think of crispy food when you think of the air fryer, but this air fryer pumpkin cake is going to change that. Made in the air fryer, this pumpkin cake comes out moist and delicious, and it’s done in a snap.
I love making pumpkin cake, and I especially love making it in the air fryer. It’s so much easier, and it’s always perfectly delicious.
Air Fryer Pumpkin Cake
This was inspired by my pumpkin cake mix cookie recipe on this site and makes a great dessert after a meal of slow cooker Chinese barbecue pork chops.
Ingredients
This simple cake only takes basic ingredients to make. You’ll find them all easily at your local grocery store.
- Sugar
- Packed brown sugar
- Large eggs
- Vegetable oil
- Canned pumpkin pie filling
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Cool Whip
- Chopped pecans
See the recipe card at the end of the post for quantities.
Instructions
Making this pumpkin cake in the air fryer is just as simple as the ingredient list. It’s an incredibly easy cake recipe that comes together quickly.
Step 1: Combine the Wet Ingredients
Beat the sugars, eggs, vegetable oil, and pumpkin pie filling together in a large mixing bowl.
Step 2: Add the Dry Ingredients
Add the flour, baking soda, baking powder, cinnamon, and nutmeg to the wet ingredients and beat well until smooth.
Step 3: Air Fry
Pour the batter into a greased and floured 7-inch air fryer pan and cook for 35 to 40 minutes at 320 degrees until a toothpick inserted into the center comes out clean.
Step 4: Cool
Let the cake cool in the pan for 15 minutes. Then, transfer it to a wire cooling rack and let it cool completely.
Step 5: Add Topping
Once the cake is cool, frost it with Cool Whip and top with pecans.
Hint: Be sure to coat the inside of the entire pan evenly so nothing sticks.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this air fryer pumpkin cake.
- Whipped Topping – Use any brand of whipped topping for this recipe.
- Chopped Walnuts – If you don’t have pecans, walnuts work very well.
Variations
Want to personalize this air fryer pumpkin cake recipe? Here are some of my tried and true tips for changing up this recipe.
- Frosting – Use pre-made cream cheese frosting instead of Cool Whip for a classic flavor.
- Naked – This cake is so good, you can serve it simply without any topping at all!
If you love recipes like this, you may also enjoy this naked carrot cake.
Equipment
It only takes a few simple kitchen implements to make this recipe.
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Spoon
- Air fryer pan
- Air fryer
- Spatula
Storage
Store leftovers in the fridge for up to 5 days. For longer storage, you can freeze this cake for up to a month.
Tips
I have a few tips here that will help ensure you make the best pumpkin cake possible. These are easy tips but they make a big difference.
- Always preheat your air fryer for even cooking.
- Be sure you grease and flour every inch of your baking pan. If you miss any spots, the cake could stick.
- It’s imporant to let the cake cool in the pan first so it can finish the cooking process.
More Pumpkin Recipes
Do you like pumpkins? Here are some recipes you may also like to try.
FAQ
Do you have questions about air fryer pumpkin cake? Here are some of the most commonly asked questions about cooking pumpkin cake in the air fryer.
This cake will last for about 5 days in the refrigerator or a month in the freezer.
Wrap the cake tightly in a double layer of cling wrap and then a layer of foil. Freeze for up to a month.
Place it in the refrigerator overnight.
Air Fryer Pumpkin Cake
Ready to get cooking? Remember that you can print this recipe if you would like.
Pumpkin Cake in Air Fryer
Equipment
- 7 inch baking pan
Ingredients
- ½ cup sugar
- ¼ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil
- 1 cup pumpkin pie filling canned
- 1 ¼ cup flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup Cool Whip
- ½ cup pecans chopped
Instructions
- Get out and measure your ingredients.
- 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 greased, lightly floured 7” air fryer pan.
- Air fryer at 320ºF 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.
- Add Cool Whip and pecans.
- Slice.
- Serve.
- Enjoy every bite!
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