Dr. Bird'S Cake
A moist, flavorful pineapple banana cake filled with chopped nuts and cinnamon, topped with creamy frosting—perfect for gatherings and special occasions with tropical flair.
Ingredients
Instructions
- Combine dry ingredients (flour, salt, cinnamon, soda) in a large bowl.
- Add eggs and salad oil, mixing well.
- Stir in vanilla, undrained crushed pineapple, 1 cup chopped nuts, and chopped bananas.
- Spoon the batter into 3 well-greased and floured cake pans.
- Bake at 350°F (175°C) for 30 minutes.
- Cool in pans for 10 minutes before removing from pans.
- Cool completely on wire racks.
- Spread with Cream Cheese Frosting before serving.
Tips & Substitutions
For added moisture, consider using ripe bananas and ensure they are well-mashed. If you prefer a different nut, walnuts or pecans can be great substitutes for the chopped nuts. You can also reduce the sugar if you find the cake too sweet, especially if using sweeter fruits. To enhance the flavor, try adding a dash of nutmeg alongside the cinnamon.
Serving Suggestions
This cake pairs beautifully with German Chocolate Frosting for an extra indulgent dessert. Serve it alongside a scoop of vanilla ice cream or fresh whipped cream for a delightful touch. For a fun twist, consider serving it with Funeral Dip as a unique appetizer before dessert.
Storage & Reheating
Store any leftover Dr. Bird's Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Dr. Bird'S Cake contains roughly 578 calories, with 11g protein, 113g carbohydrates, and 10g fat. It is an excellent source of vitamin C (30% of the Daily Value), iron (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 553mg per serving (24% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice. This will help maintain the cake's texture and prevent it from becoming too wet. The canned version is typically more convenient and offers a consistent flavor.
How can I make this cake gluten-free?
To make Dr. Bird's Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, ensure that all other ingredients are certified gluten-free, especially the baking soda and any additives in the canned pineapple.
What can I use instead of salad oil?
You can substitute salad oil with vegetable oil or canola oil, which will work just as well. For a richer flavor, try using melted coconut oil or even unsweetened applesauce to replace part of the oil, which can add moisture without extra fat.
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).