Dr. Bird Cake Recipe - Allrecipes.com
Dr. Bird Cake Recipe
  • READY IN ABOUT 2 hrs

Dr. Bird Cake

Recipe by  

"This is a banana-pineapple quick bread baked in a tube pan."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 20 mins

    1 hr 50 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2008

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 one again. A great way to use up my freezer full of bananas!

Most Helpful Critical Review
May 13, 2011

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.


34 Ratings

Dec 14, 2004

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 place of 1/2 the oil - no loss of taste or consistancy.

Aug 29, 2002

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 about halfway, which was perfect. I think it would work well in 2 (8x4 inch) loaf pans also. I topped mine with a coconut streusel made with 1/4 cup butter, flour, sugar and coconut. It's easy to remember, because it's all equal amounts. Just mix until crumbly. The cake was very moist and good. I make this for my girlfriend's family, and they all love it, even those who are jealous!

Aug 29, 2002

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 crumb. I didn't have any problems at all. I will be making it a lot because it seems that I always have bananas that are over-ripe. Oh, and I used a Bundt pan (very pretty). Thanks Carol!

Mar 07, 2006

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 wonderful. It made one bundt, 1 large and 1 medium loaf pan. Next time I'm going to try a powdered sugar glaze over the top but it was wonderful without. My mother-in-law thought it was so good that I could sell it!

Dec 04, 2006

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 beverage, it's so moist! Everyone loves it.

Aug 15, 2003

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 desserts.


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  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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