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 Ginger Carrot Cake, Chocolate Cherry Whipped Cream Cake, or my Simple Naked Birthday Cake.
Table of Contents
What is a Hummingbird Cake?
The origin of the Hummingbird Cake is Jamaican. But, it's been known to be Southern cake as well. It's a moist spice cake that is made with bananas and pineapple. It always has pecans, and sometimes has a cream cheese frosting. You can make a Hummingbird Cake as a layer cake, sheet cake, snack cake, or even as cupcakes.
I'm doing a take on the classic Hummingbird Cake with this organic cake recipe. I'm using bananas and pineapple inside the this moist and fluffy naked cake. I frost this with my cream cheese frosting and top it with pecans and dried pineapple. This is perfect summer cake to end your outdoor dinner party.
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 cream cheese 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.
Organic Cake: I love making organic cake at home because it's so much better than store bought! This nostalgic Hummingbird Cake will take you down memory lane, with the best organic ingredients, for a mindful dessert you'll feel good about sharing and indulging in.
Ingredients
- Butter: I use Organic Valley Salted Butter, but you can use your favorite. If you're using unsalted, just add 1/4 teaspoon of salt per 113 grams of butter.
- Canola Oil: I use organic canola oil for the most neutral flavor. But, if you're avoiding seed oils, then you can use avocado oil or EVOO.
- Dark Brown Sugar: I use my homemade dark brown sugar, but store bought also works.
- Cane Sugar: I use organic cane sugar.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Eggs: Use large eggs.
- Banana: Make sure to use overly ripe bananas. As bananas ripen, their starches turn into sugars. This makes their texture soft, which allows them to easily be combined into cake batter. And, this gives your cake the best banana flavor.
- All Purpose Flour: I use organic all purpose flour here, because of the fruit in this cake. All purpose flour has a higher protein content, which gives it more structure. This is needed for cakes with added fruits or veggies.
- Baking Powder: I use baking powder because this is a cake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- Cinnamon: I use organic Korintje cinnamon, it's my favorite kind.
- Cream Cheese: I use Organic Valley, you can use your favorite. You can use cream cheese from a tub or a block, either will work.
- Powdered Sugar: You'll need powdered sugar for the frosting, just be sure you sift it well to avoid lumps in your frosting.
- Pineapple: I use fresh pineapple in the cake.
- Pineapple Juice: I use organic pineapple juice in the frosting for extra pineapple flavor.
- Pecans: I add organic pecans on top of this cake.
- Dried Pineapples: I use organic dried pineapple as a cake topper, this part is totally optional though.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Cake Pans: You’ll two 6-inch cake pans for this organic cake.
- Parchment Paper: I use nontoxic parchment paper cake rounds so the cake can easily be removed.
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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, cream cheese, 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
- 113 grams salted butter (softened)
- 113 grams cream cheese (room temperature)
- 454 grams powdered sugar (sifted)
- 1 to 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, cream cheese, 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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