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Dr. Bird Cake

Dr. Bird Cake

"This is a banana-pineapple quick bread baked in a tube pan."
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1 h 50 m servings 350 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Make a well in the center and pour in the eggs, oil, bananas and pineapple. Mix well and pour into prepared pan.
  3. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

Wonderful and moist. I made a coconut glaze for the top: 2 tablespoons of margerine, 1/3 c. sugar, 1/3 c. coconut, and 1/3 c. milk (heat and allow to cool slightly). I'll definitely make this o...

Most helpful critical review

the cake didn't really taste like bananas or pineapple. it was very moist. I only cooked it for 50 mins which was long enough. i'm not sure i would try this recipe agin.

Most helpful
Most positive
Least positive

Wonderful and moist. I made a coconut glaze for the top: 2 tablespoons of margerine, 1/3 c. sugar, 1/3 c. coconut, and 1/3 c. milk (heat and allow to cool slightly). I'll definitely make this o...

This was an easy and pretty cake. I used another reviewers idea and made a coconut topping, this gave it something a little more than just a banana bread taste. I also used 1/2C applesauce in ...

This was quick to throw together, but takes awhile to bake. Like Charlotte, I only had chunk pineapple on hand, so I chopped it up some. I baked mine in 2 (9x5 inch) loaf pans; it filled them ab...

This cake is so good!!! I used self-rising flour and eliminated the soda and salt. And I only had chunk pineapple so I just cut it up some. This cake (bread) was so moist and had a perfect cr...

Delicious!!!! You can use this cake for breakfast or dessert. My can of pineapple was 20 oz so I doubled everything else, halfed the oil and replaced the other half with applesauce. It was wonde...

I've made this recipe for a couple years now. My friend's parents said it was the best cake they've ever had. Perfect for breakfast with coffee or afternoon with tea, but it doesn't need a hot...

Wonderful recipe! This was easy to make and I had all the ingredients on hand. I used a Bundt pan and the cake came out perfect. This is a great one for those that don't like overly sweet desser...

This is the exact recipe my family has been using for over 40 years. As a kid, when asked what kind of a cake I wanted, this was the one. We've always added a light glaze. Nothing esle is nee...

This is a dynamite cake, but, why are the instructions and baking times shown for a 10 inch tube pan and the photo of the finished product shown for a 13 x 9 pan (or a 17 x 11 pan)????? The bak...

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