Chili in a pod

Moist & Fluffy Pumpkin Bundt Cake in Air fryer

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!

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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.

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Moist & Fluffy Pumpkin Bundt Cake in Air fryer
Print Recipe

Moist & Fluffy Pumpkin Bundt Cake in Air fryer

Author: sdarunkumar1987 Cooking Method:Air Fryer Cuisine:American Courses:Dessert
Difficulty:BeginnerPrep time: 10 minutesAir Frying time: 18 minutesRest time: 10 minutesTotal time: 38 minutesServings / per piece:6 servingsCalories:300 kcal Best Season:Available

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

      Wet Mixture

    1. In a large bowl cream the butter and dark brown sugar together for 2 minutes.
    2. Add the egg, vanilla extract and beat well.
    3. Then add pumpkin puree and mix well.

      4. Cake Batter

    4. Now sieve cake flour, baking powder, pumpkin pie spice, pinch of salt to the wet mixture.
    5. Gently fold the batter and scrape down the sides as needed.
    6. Preheat the air fryer to 320°F for 18 mins. Spray 7 inch bundt pan with baking spray.
    7. Pour the batter into the prepared baking pan and smooth out the top.

      8. Instant Vortex plus method

    8. 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. 
    9. 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.

      10. Glaze

    10. 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.

      11. Final preparation & Serving

    11. Pour the glaze over the cake. Let it sit for 10 minutes, slice, and serve.

    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.
    Keywords:Air fryer cake recipes, Air fryer recipes for beginners, Instant vortex plus recipes, easy air fryer recipes, Air fryer dessert