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Air Fryer Pumpkin Bundt Cake – delicious easy moist pumpkin bundt cake loaded with pumpkin pie flavors right from your air fryer!
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Air Fryer Pumpkin Bundt
Air frying bundt cakes keeps the cake moist and gives them great lift – so they are springy and light, but won’t dry out.
If you’ve never tried an air fryer dessert, we understand why it might sound a bit different.
Air fryers are a bit of a misnomer – they don’t really fry, per se, but instead circulate hot air, like an oven, really quickly and efficiently.
This can give a great “crunch” for foods that are often conventionally fried – but it can also give great lift and springy crumb for baked goods, too!
And when making this delicious cake, that is absolutely loaded with pumpkin spice flavor? It’s out of this world!
We hope you love this delicious cake as much as we do!
Some of the reasons we just LOVE using our air fryer for making cakes:
- Air fryers give cakes great lift, so your cake is light, springy, and fluffy!
- No need to preheat – get right to baking!
- Better temperature control – air fryers are smaller and use concentrated heat for great results every time.
- Less time baking – so you can dig in faster!
How To Bake Cakes In The Air Fryer
Baking cakes in the air fryer is simple like the oven – but there are a few things to be sure to do to ensure they are perfect.
Be sure to spray your bundt pan with nonstick spray – but don’t coat your air fryer with nonstick spray. Not all air fryers are meant to have nonstick spray since some have a special nonstick coating.
- Place the pan into the air fryer and cook for 14 minutes.
- Turn the dish 180° and continue to cook for 10-14 more minutes 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.
How To Make Pumpkin Bunt Cake
One of the reasons I love bundt cakes is how simple they are to make – the pan does a lot of the style work for you – but there are a couple tips to keeping the batter perfect for your air fryer, so your cake is mixed perfectly and ready for air frying!
Perfect Bundt Cake Batter
To make sure your cake batter mixes properly, it’s important to mix the eggs one at a time, and mix the flour in after creaming butter and sugar together with eggs.
I hate following steps when baking sometimes and wish I could just chuck it all into a bowl – but for cake batter, it is important to follow the steps in the right order, so that our batter isn’t overworked, creating a dense, tough cake.
- In a large bowl cream the butter and sugar together for 2 minutes.
- Add the eggs one at a time, fully incorporating the first one before adding the next.
- Stir in the vanilla.
- Add half of the flour mixture, stir it in.
- Add half of the pumpkin, stir it in.
- Repeat, scrape down the sides as needed.
- Pour the batter into the prepared baking dish and smooth out the top.
Easy Bundt Cake Icing
This simple cream cheese icing is quick and easy – it comes together in a snap and is the perfect creamy, rich compliment to pumpkin.
The texture is a bit like royal icing – it does need to set for at least 10-15 minutes before serving.
Be sure to add sprinkles immediately before the icing sets for best results, so they don’t all fall off!
- Add the cream cheese to a small bowl and whisk it until smooth.
- Add the powdered sugar and mix until combined.
- Add the milk and vanilla, whisk to combine.
- You want the glaze pourable – but thick enough to stick to the cake.
- Pour the glaze over the cake.
- Decorate with sprinkles if using.
- Let it sit for 10 minutes, slice, and serve.
Tips to Perfect Air Fryer Pumpkin Bundt Cakes
No need to preheat for long – we like to turn our air fryer on and run it for a few minutes at 320 just before adding the cake in to be sure the basket is hot, but preheating an air fryer only takes a minute or two, unlike an oven.
Set your air fryer for 320 F – not 350 F. This isn’t because of the air fryer – it is because it is best to get a flat bottom to cakes when baking at 320 degrees. This will produce the right amount of heat to help your cake lift and rise – but not enough to life so much it gets too tall and puffy it has an uneven base.
FAQs
Bundt cake is done when the sides are lightly browned and a toothpick inserted into the middle comes out completely clean.
Air fry cakes at 320 degrees F – which will give you a flat cake layer.
Air fry on the bake/convection setting, not a broil setting, if your air fryer has multiple settings like a Ninja Foodi or Instant Pot.
Bundt cake can be stored for up to four days in the refrigerator.
Bundt cake can be frozen for up to four months. Let naturally defrost when ready to serve.
Other Pumpkin Recipes You’ll Love
If you love this cake and can’t get enough of our favorite fall flavor, be sure to check our recent pumpkin recipes:
For our complete pumpkin recipe index, click here.
Air Fryer Pumpkin Bundt Cake Recipe
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Air Fryer Pumpkin Bundt Cake
Equipment
Ingredients
- ¾ cup + 1 tablespoon cake flour
- ⅛ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- pinch of fine sea salt
- 4 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup pure pumpkin puree
- For the glaze:
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1-2 tablespoons whole milk
- ¼ teaspoon vanilla extract
- Sprinkles optional
Instructions
- Preheat the air fryer to 320°F. Spray a 3-cup bundt pan with baking spray, set aside. In a medium-sized bowl, stir together the flour, baking soda, pumpkin spice, and salt, set aside.
- In a large bowl cream the butter and sugar together for 2 minutes. Add the eggs one at a time, fully incorporating the first one before adding the next.
- Stir in the vanilla.
- Add half of the flour mixture, stir it in.
- Add half of the pumpkin, stir it in. Repeat, scrape down the sides as needed.
- Pour the batter into the prepared baking dish and smooth out the top.
- Place the pan into the air fryer and cook for 14 minutes.
- Turn the dish 180° and continue to cook for 10-14 more minutes 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.
- Add the cream cheese to a small bowl and whisk it until smooth. Add the powdered sugar and mix until combined.
- Add the milk and vanilla, whisk to combine. You want the glaze pourable yet thick enough to stick to the cake.
- Pour the glaze over the cake. Decorate with sprinkles if using.
- Let it sit for 10 minutes, slice, and serve.
