Doctor Bird Cake
Indulge in the tropical allure of Doctor Bird Cake, a moist and decadent dessert that blends the sweetness of overripe bananas and crushed pineapple into every bite. This Southern classic, known for its dense texture and aromatic cinnamon, is elevated with the crunch of chopped pecans or walnuts, making it a treat for any occasion. Finished with a luxurious cream cheese frosting and optional garnishes of toasted pecans or shredded coconut, this layered cake is as visually stunning as it is delicious. Perfect for celebrations or weekend baking, Doctor Bird Cake is easy to prepare and delivers a burst of flavor reminiscent of banana bread with a tropical twist. Ready in just over an hour, this nostalgic dessert is sure to become a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Overripe bananas, mashed
- 8 ounces Crushed pineapple with juice (canned)
- 1 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Chopped pecans or walnuts
- 0.5 cup Unsalted butter, softened (for frosting)
- 8 ounces Cream cheese, softened (for frosting)
- 4 cups Powdered sugar, sifted (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans or shredded coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, baking soda, and salt. Whisk well to distribute the dry ingredients evenly.
In a separate mixing bowl, combine the mashed bananas, crushed pineapple with its juice, vegetable oil, eggs, and vanilla extract. Mix until well incorporated.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
Fold in the chopped pecans or walnuts with a spatula.
Evenly divide the batter among the prepared cake pans. Smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
To make the cream cheese frosting, beat the softened butter and cream cheese together in a large mixing bowl until smooth and fluffy.
Gradually add the sifted powdered sugar and continue beating until the frosting is smooth. Stir in the vanilla extract.
Assemble the cake by spreading a layer of cream cheese frosting between each cake layer. Spread the remaining frosting evenly over the top and sides of the cake.
Optional: Garnish the cake with additional chopped pecans or shredded coconut for added texture and flavor.
Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 81.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
