Air Fryer Pumpkin Cake

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This incredibly moist and mouth-watering Air Fryer Pumpkin Cake will make you want to gobble it up! It’s the perfect easy fall dessert.

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Pumpkin Cake

When it comes to fall desserts, I am a big fan of all things pumpkin. And I especially appreciate desserts that are easy and delicious!

This Air Fryer Pumpkin Cake starts with a boxed cake mix, and it is doctored up with pumpkin puree and pumpkin pie spice for an easy fall dessert. Although this recipe uses frozen whipped topping, feel free to change things up if your heart desires.

What kind of cake pan should I use for this recipe?

It can be challenging to find a cake pan that fits in the air fryer if you have a smaller air fryer. Of course, you will have more options if you have a larger air fryer, but you can still make this delicious treat no matter what size you have.

The small metal 8-inch cake pans work well. However, ramekins are also a great option. You can use a larger 8-inch ramekin or pour your batter into smaller, more individual-sized ramekins. Some other options are using three 6-inch pans or mini loaf pans.

Keep in mind that you may need to play around with the cooking time if you decide to use different pan sizes.

Pumpkin Cake Ingredients

Super Moist French Vanilla cake mix: You can also use a white cake mix, yellow cake mix, or spice cake mix for a slightly less moist cake.
Water: Some people like to use milk instead of water for box cake mixes.
Vegetable oil: Melted butter is a good substitution for vegetable oil here.
Eggs: I always use large eggs.
Pumpkin puree: be sure you are using 100% pure pumpkin and not pumpkin pie mix.
Pumpkin pie spice: If you don’t have this spice on hand, try my homemade Pumpkin Pie Spice.
Whipped topping: If you would like to make your own whipped cream at home, check out my Homemade Sweetened Whipped Cream recipe.

Air Fryer Pumpkin Cake FAQs

How do I store this Air Fryer Pumpkin Cake?

Because of the whipped topping, you need to store this cake in the refrigerator for up to 3-4 days. You can also freeze this cake. Wrap it carefully and store it in the freezer for a few months.

Recipe Tips

This cake is incredibly moist and delicious. Because it’s cooked at such a low temperature, it allows all of that moisture to stay in the cake.
Want a different frosting other than whipped topping? Try my Cream Cheese Frosting, Chocolate Frosting, or Vanilla Frosting!
Drizzle caramel sauce or salted caramel sauce over the top for a truly decadent treat!

Other recipes you may enjoy

Click HERE to pin this recipe!

Air Fryer Pumpkin Cake

Yield: 16 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Cooling Time: 1 hour

Total Time: 1 hour 45 minutes

This incredibly moist and mouth-watering Air Fryer Pumpkin Cake will make you want to gobble it up! It's the perfect easy fall dessert.

Ingredients

For the cake

1 box (15.25 ounce) super moist French vanilla cake mix
1 can (15 ounces) pumpkin puree
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons pumpkin pie spice
1 tub (8 ounces) whipped topping, thawed

Optional Toppings:

Cinnamon
Chopped nuts
Chocolate chips
Powdered sugar

Instructions

Spray two air fryer cake pans with cooking spray and set them aside.
Use a mixer to beat the cake mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin spice together until thoroughly combined.
Pour half the batter into one cake pan. Next, pour the rest of the batter into it the second cake pan.
Bake each cake separately in the air fryer for 35-40 minutes at 320°F or until a toothpick comes out clean.
Let the cakes cool completely before removing them from the pan. Once you carefully remove the cakes, you will likely want to cut off the top with a serrated knife, as the air fryer can cause the cake to rise lopsidedly.
Spread half of the whipped topping over the top of both cakes and then sprinkle with any other desired toppings.
Plate and serve.

Notes

I had a deep 8-inch cake pan that I poured all of the batter into. If your air fryer is big enough and you have the larger pan, you can use that instead of the two separate pans. Depending on your pan size, you may need to adjust the cooking time. Use a toothpick in the middle of the cake to test for doneness.
This cake is incredibly moist and delicious. Because it’s cooked at such a low temperature, it allows all of that moisture to stay in the cake.
Want a different frosting other than whipped topping? Try my Cream Cheese Frosting, Chocolate Frosting, or Vanilla Frosting!
Drizzle caramel sauce or salted caramel sauce over the top for a truly decadent treat!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 250Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 258mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 3g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.