Dr. Berd Cake
A moist, flavorful cake featuring pineapple, bananas, coconut, and pecans, perfect for family gatherings or special occasions with comforting tropical flavors.
Ingredients
Instructions
- Sift together the dry ingredients: cake flour, sugar, salt, soda, and cinnamon.
- Add remaining ingredients: oil, eggs, crushed pineapple with juice, coconut, chopped pecans, vanilla, and mashed bananas.
- Mix until well blended without using a mixer.
- Pour batter into a greased and floured angel food or Bundt cake pan.
- Bake at 350°F for 1 hour and 20 minutes.
- Cover the cake with aluminum foil during the last 20 minutes of baking to prevent over-browning.
Tips & Substitutions
For a lighter cake, consider substituting half of the oil with unsweetened applesauce. If you don't have cake flour, you can use all-purpose flour mixed with a bit of cornstarch. To enhance the flavor, try adding a pinch of nutmeg or using toasted pecans. Mixing by hand helps maintain the cake's texture, so avoid electric mixers for best results.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a delightful contrast, serve it alongside fresh fruit or a berry compote. It also makes a great accompaniment to coffee or tea during afternoon gatherings. For more options, browse other American recipes that highlight fruity desserts.
Storage & Reheating
Store leftover Dr. Berd Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to freeze it, wrap individual slices in plastic wrap, then place them in a freezer bag. To reheat, warm slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Dr. Berd Cake contains roughly 2866 calories, with 29g protein, 230g carbohydrates, and 208g fat. It is an excellent source of iron (102% of the Daily Value), dietary fiber (60% of the Daily Value), and protein (58% of the Daily Value). Note that it is relatively high in sodium, at 2187mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of bananas?
Yes, you can substitute mashed bananas with applesauce for moisture, or try using pureed mango or pumpkin for a different flavor profile. Just keep in mind that the sweetness level may change, so adjust sugar accordingly.
How do I know when the cake is done baking?
The best way to check if the cake is done is to insert a toothpick or cake tester in the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just allow it to cool completely before storing it in an airtight container. It actually tastes even better the next day as the flavors develop, making it a perfect choice for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).