Hummingbird Naked Cake
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This two layer Hummingbird Cake is an easy summer cake using banana, pineapples, and pecans. This easy Hummingbird Naked Cake is a must bake this summer!
If you’re looking for more naked cake recipes, be sure to check out some of my other favorites like my Orange Carrot Ginger Cake, Chocolate Cherry Whipped Cream Cake, or my Simple Naked Birthday Cake.
Table of Contents
Why You'll Love This Recipe
Beautiful & Easy: I love making rustic naked cakes because they are incredibly easy, yet they look so impressive! If you are new to making naked cakes, this is a great recipe for beginner cake bakers! It's so easy!
Tender Crumb: This two layer Hummingbird Cake is a moist and tender banana cake with fresh pineapple chunks and a hint of cinnamon. The sweetness of the fruits meld with the gentle spice of cinnamon to create a light and summery cake with a light and tender crumb.
Summer Vibes: I frost this two layer Hummingbird Cake with a classic buttercream frosting with a little bit of pineapple juice for sweetness. And finally, this Hummingbird Naked Cake is topped with chopped pecans and dried pineapple for a little texture with each bite.
Ingredients
La Tourangelle Organic Canola Oil
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Organic Banana
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Korintje Cinnamon
Florida Crystals Organic Powdered Sugar
Organic Pineapple
Organic Pineapple Juice
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, dark brown sugar and vanilla extract. Mix on low until all ingredients are combined and there are no butter chunks.
Add the oil, banana and eggs and mix on low until combined.
In a separate bowl, add the flour, cinnamon, sea salt and baking powder. Whisk together. Then add to the butter mixture and mix on low until combined into a smooth batter. Fold in the pineapple.
Step 3
Pour batter evenly into each pan, about 390 grams each. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and pineapple juice. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
Step 5
Remove the cakes from the cake pans and place the first layer on a cake stand or plate.
Add half the frosting onto the cake and spread evenly, top with the second cake, and repeat this process.
Top the cake with chopped pecans and dried pineapple (you could also use fresh pineapple!).
FAQ's
Yes! I provide a simple substitution for gluten free in the Notes at the bottom of the recipe. I even link the gluten free flour that I recommend for this cake.
Yes! If you want to make this cake ahead of time you can do that. Just be sure to store it in a cake dome before serving so it stays moist, especially since this cake is naked (meaning no frosting on the sides, so it will dry out if you leave it sitting out).
Yes, of course! I had these beautiful big dried pineapples, so I thought they just looked so pretty as a cake topper. But, you can definitely top this with fresh pineapple chunks as well.
Craving More?
Hummingbird Naked Cake
Ingredients
Batter
- 57 grams salted butter (softened)
- ¼ cup canola oil
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 large banana (very ripe)
- 2 large eggs
- 255 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 57 grams pineapple (finely chopped)
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 2 tablespoons pineapple juice
Topping
- 70 grams pecans (chopped)
- dried pineapple (optional)
Instructions
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, dark brown sugar and vanilla extract. Mix on low until all ingredients are combined and there are no butter chunks.
- Add the oil, banana and eggs and mix on low until combined.
- In a separate bowl, add the flour, cinnamon, sea salt and baking powder. Whisk together. Then add to the butter mixture and mix on low until combined into a smooth batter. Fold in the pineapple.
- Pour batter evenly into each pan, about 390 grams each. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and pineapple juice. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
- Remove the cakes from the cake pans and place the first layer on a cake stand or plate.
- Add half the frosting onto the cake and spread evenly, top with the second cake, and repeat this process.
- Top the cake with chopped pecans and dried pineapple (you could also use fresh pineapple!).
- Store in a cake dome for up to 3 days
Video
Notes
Nutrition
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