Dr Bird Cake
Indulge in the tropical sweetness and irresistibly moist texture of Dr. Bird Cake, a vintage Southern dessert that's a perfect blend of nostalgia and flavor. Bursting with the natural richness of ripe bananas and crushed pineapple, this crowd-pleaser is enhanced by a hint of cinnamon and the crunch of optional pecans or walnuts. Topped with a luscious cream cheese frosting, this cake masters the balance of tangy and sweet while offering a melt-in-your-mouth experience. Ideal for celebrations or casual gatherings, the recipe is simple to follow and bakes to golden perfection in just over an hour. Serve it chilled for the ultimate treat that will have everyone coming back for seconds! Keywords: Dr. Bird Cake, tropical dessert, banana pineapple cake, Southern cake recipe, cream cheese frosting.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Ripe bananas (mashed)
- 1 cup Crushed pineapple (with juice)
- 1 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Chopped pecans or walnuts (optional, for the batter)
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans or walnuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch rectangular pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
In another bowl, combine the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix. If using nuts for the batter, fold them in at this stage.
Divide the batter evenly between the prepared cake pans or pour it into the rectangular pan. Smooth out the tops with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until well-incorporated. Mix in the vanilla extract.
Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer (if using two layers). Place the second layer on top and frost the top and sides of the cake. If using a rectangular pan, simply frost the top of the cake.
Optional: Sprinkle chopped nuts over the top for garnish.
Refrigerate the cake for at least 30 minutes before slicing and serving. Enjoy your Dr. Bird Cake!
Nutrition Facts
Calories |
10015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.4 g | 671% | |
| Saturated Fat | 154.7 g | 774% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 1308.5 g | 476% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 955.8 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 585 mg | 45% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3128 mg | 67% | |
*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.
