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.
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.
Ingredients for Hummingbird Naked Cake
La Tourangelle Organic Canola Oil
Homemade Organic Dark Brown Sugar
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Organic Banana
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Organic Korintje Cinnamon
Florida Crystals Organic Powdered Sugar
Organic Pineapple
Organic Pineapple Juice
Tools Needed
Stand Mixer or Hand 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!)
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.
Light and sweet with warm comforting spices. This beautiful Hummingbird Naked Cake is a perfect summer cake!
Ingredients
- Batter
1/2 stick (57 grams) organic salted butter, softened
1/4 cup organic canola oil
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
1 teaspoon organic vanilla extract
1 teaspoon organic cinnamon
1 large ripe organic banana
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
57 grams (scant 1/2 cup) organic pineapple, finely chopped
- Frosting
2 sticks (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 tablespoons organic pineapple juice
- Topping
70 grams (1/2 scant cup) organic pecans, chopped
Organic dried pineapple
Directions
- 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
Recipe Video
Notes
- Gluten Free – Substitute the cake flour for 255 grams (1 2/3 cups) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean.
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