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.
