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Pumpkin Snack Cake

  • Author: Jess Bunn
  • Total Time: 1 hour 15 minutes
  • Yield: 8
  • Diet: Vegetarian


  • 180g flour
  • 3/4 tsp teaspoons baking powder
  • 3/4 tsp bicarbonate of soda
  • 1 1/2 tsp mixed spice
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 1 smashed banana (60g roughly)
  • 200ml oil
  • 3 eggs
  • 200g brown sugar
  • 220g Grated pumpkin or butternut squash


  • 40g butter

  • 100g cream cheese

  • 150g icing sugar


  • 50g chopped roasted pecans
  • mixed spice


  1. Sift the dry ingredients into a bowl.
  2. In another bowl whisk the eggs and the sugar together, then whisk in the oil and mashed banana.
  3. Make a well in the dry ingredients, then add in the wet ingredients. Stir the cake batter until just combined.
  4. Line the base of a 20cm cake tin with a circle of baking paper. Lightly grease the sides of the tin, then pour in the batter.
  5. Set your air fryer to160C for 55 mins. Once the air fryer has preheated pop the cake tin inside and bake until a skewer inserted into the cake comes out clean.
  6. While the cake bakes, prepare the icing by mixing all the ingredients together until smooth.
  7. Once cooked, remove the cake from the air fryer basket. Set aside to cool completely (about 20-30 minutes)
  8. Spread the icing over your cooled cake, then decorate with chopped pecans and a dusting of mixed spice.


  • Prep Time: 20
  • Cook Time: 55
  • Category: Dessert, Snack
  • Method: Air Fry
  • Cuisine: Modern


  • Serving Size: 8
  • Calories: 616.56kcal
  • Sugar: 44.57g
  • Sodium: 135.69mg
  • Fat: 38.23g
  • Saturated Fat: 9.22g
  • Trans Fat: 0.15g
  • Carbohydrates: 64.98g
  • Fiber: 1.56g
  • Protein: 6.13g
  • Cholesterol: 84.75mg

Keywords: Pumpkin Snack Cake

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