Mimi's Organic Eats » Cake & Cupcake Recipes » Hummingbird Naked Cake

Hummingbird Naked Cake

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.

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Why You'll Love This Recipe

I love making rustic naked cakes because they are incredibly easy, yet they look so impressive! 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.

Next, 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.

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Ingredients for Hummingbird Naked Cake

Organic Valley Salted Butter

La Tourangelle Organic Canola Oil

Homemade Organic Dark Brown Sugar

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Organic Banana

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Korintje Cinnamon

Florida Crystals Organic Powdered Sugar

Organic Pineapple

Organic Pineapple Juice

Organic Pecans

Organic Dried Pineapple

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Tools Needed

Digital Food Scale

Stand Mixer

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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hummingbird cake, two layer hummingbird cake, hummingbird naked cake

How to Make a Hummingbird Naked Cake

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!).

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FAQ's

Can I make this cake gluten free?

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.

Can I make this ahead of time?

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).

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

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Hummingbird Naked Cake

Mimi Council
Light and sweet with warm comforting spices. This beautiful Hummingbird Naked Cake is a perfect summer cake!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 858 kcal

Ingredients
 
 

Batter

Frosting

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

YouTube video

Notes

Gluten Free – Replace the cake flour with 255 grams (1 ⅔ cups) gluten free flour blend.
High Altitude – Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 858kcalCarbohydrates: 115gProtein: 6gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 117mgSodium: 448mgPotassium: 181mgFiber: 2gSugar: 87gVitamin A: 963IUVitamin C: 5mgCalcium: 72mgIron: 2mg
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Make sure to check out my Strawberry Whipped Cream Cake recipe, which I'm sure you'll love too!

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