I have made this particular Pumpkin Spice cakes several times as the recipe is one of the easiest I have ever found, but until today I had always cooked them in my oven. Today I tried it in the air fryer. It tasted just like it came out of the oven and was delicious. I love this recipe because it only takes 3 or 4 ingredients. Some recipes I find for this says to add two eggs and other say it is not needed. I have done it both ways. It is more moist when you add the eggs.
All you have to do is add all the ingredients to a bowl and mix together, then pour into a pan.
I cooked this one in a 9 inch round cake pan that fit right into my air fryer.
This is what it looked like coming out of the air fryer.
After it cooled, I dusted it with confectioners sugar.
The middle was a little more moist than I like in a cake, but no different than the texture you would get in a pumpkin pie. It was still delicious and the hubby loved it so to me that was a success!
I have been spending way too much time on Pinterest lately looking for delicious recipes. I found this one on several websites which had several different versions as to how to fix this so feel free to experiment as different people add different things to change it up a little. The one thing I liked most is how moist this turned out. I have been baking in my convection oven, but decided to try the regular oven for this one as cakes usually rise too high in the convection and it makes it hard to pull the pan out. I live in an RV so cooking in the propane oven can be a challenge sometimes; however, I have figured out some ways around the issues that people have with cooking in an RV. For one I have pizza stones in the bottom to help distribute the heat and I have a thermometer that tells me the correct temperature so I know I am cooking at the right setting. In this recipe I was to cook on 325, but had to set my oven at 375 in order to obtain that temperature.
Beyond the actual recipe is several pics so you can see the process.
Pumpkin Spice Bundt Cake
A delicious moist cake
- 1 box Betty Crocker cake mix, Super Moist, Yellow
- 1 cup pumpkin, canned
- ½ cup water
- ⅓ cup vegetable oil
- 1 Tbsp pumpkin pie spice
- 4 eggs
- ⅓ cup Betty Crocker cream cheese frosting, rich & creamy
Heat over to 325°. Generously grease and flour 12-cup bundt cake pan.
In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with an electric mixer on low speed until moistened, then on medium speed for 2 minutes, occasionally scraping bowl. Pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooking rack. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on Low 10 to 20 seconds, stirring until thick drizzling consistently. Spoon over cake.
Fresh out of the oven!
Right out of the pan. I had a little too much flour in my pan, but I was trying to make sure it did not stick.
After I added the frosting, which I used the entire can not just 1/3 cup as suggested in the recipe.
The first piece….it was very moist and delicious!