A tasty little cake, baked up in the air fryer that turns out perfect every time. This light, fluffy, pumpkin cake is full of flavor and is sure to be a family favorite!
MAIN INGREDIENTS
Flour – 1 cup Cake flour
Pumpkin Puree – 150 gram Pumpkin puree or mashed pumpkins
Egg – 1 large Egg, at room temperature
Butter – 6 tablespoon Unsalted Butter, softened or 60 gram Cooking Oil
Spice – 1/2 tsp Pumpkin Pie spice
Sweetener – 80 gram Dark Brown sugar
Air fryer model – Instant vortex plus 10 QT
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 : Wet Mixture
In a large bowl cream the butter and dark brown sugar together for 2 minutes.
STEP 2 :
- Add the egg, vanilla extract and beat well.
- Then add pumpkin puree and mix well.
STEP 3 : Dry Ingredients
- Now sieve cake flour, baking powder, pumpkin pie spice, pinch of salt to the wet mixture.
- Gently fold the batter and scrape down the sides as needed.
STEP 4 :
- Preheat the air fryer to 320°F for 18 mins. Spray 7 inch bundt pan with baking spray.
- Pour the batter into the prepared baking pan and smooth out the top.
STEP 5 : Instant Vortex method
Place the pan into the preheated air fryer and cook for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
STEP 6 :
Let the cake cool in the pan for 10 minutes. Invert the pan on to a wire rack to cool completely. If required cut off bottom crust layer using knife, I like my cake with the crunchy crust.
STEP 7 : Glaze
Add the powdered sugar and milk to a small bowl and whisk it until smooth. You want the glaze pourable yet thick enough to stick to the cake.
STEP 8 : Final preparation & Serving
Pour the glaze over the cake. Let it sit for 10 minutes, slice, and serve.
TIPS AND TRICKS
To Store – The leftover can be stored at room temperature for up to 3 days. After that, store them in the refrigerator in an air-tight container for up to a week. The longer you keep in the fridge, the drier the cake will be.
To Serve – If you use butter, the cake will harden in the fridge, which is normal, because butter solidifies when it’s cold. Simply take the cake out and set them at room temperature for 30 minutes or so before serving.
OUR LATEST FEATURED VIDEO
Moist & Fluffy Pumpkin Bundt Cake in Air fryer
Description
This light, fluffy, pumpkin cake is full of flavor and is sure to be a family favorite!
Ingredients
Dry Ingredients
Wet Ingredients
For the Glaze
Instructions
- In a large bowl cream the butter and dark brown sugar together for 2 minutes.
- Add the egg, vanilla extract and beat well.
- Then add pumpkin puree and mix well.
- Now sieve cake flour, baking powder, pumpkin pie spice, pinch of salt to the wet mixture.
- Gently fold the batter and scrape down the sides as needed.
- Preheat the air fryer to 320°F for 18 mins. Spray 7 inch bundt pan with baking spray.
- Pour the batter into the prepared baking pan and smooth out the top.
- Place the pan into the preheated air fryer and cook for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Invert the pan on to a wire rack to cool completely. If required cut off bottom crust layer using knife, I like my cake with the crunchy crust.
- Add the powdered sugar and milk to a small bowl and whisk it until smooth. You want the glaze pourable yet thick enough to stick to the cake.
- Pour the glaze over the cake. Let it sit for 10 minutes, slice, and serve.
Wet Mixture
Cake Batter
Instant Vortex plus method
Glaze
Final preparation & Serving
ASMR Cooking Video
Notes & Tips
- To Store – The leftover can be stored at room temperature for up to 3 days. After that, store them in the refrigerator in an air-tight container for up to a week. The longer you keep in the fridge, the drier the cake will be.
- To Serve – If you use butter, the cake will harden in the fridge, which is normal, because butter solidifies when it’s cold. Simply take the cake out and set them at room temperature for 30 minutes or so before serving.