Dr. Bird Cake is a soft cake flavored with banana and pineapple. It’s baked in a 9×13 pan, and is essentially a scaled down version of a classic Hummingbird Cake. It has a poured glaze icing that almost makes it like a coffee cake.
It’s one of those cakes that you can eat for breakfast or dessert, and I am fully onboard with that idea.
I didn’t invent this one. It’s apparently been around for ages. I got the recipe in one of my mom’s old-timey compilation recipe books…
Aren’t those cookbooks the best? Looking at everyone’s old recipes and the strange names they gave them…
But after doing a little research I found that Dr. Birds are another name for Hummingbirds.
So essentially this is a Hummingbird Cake.
I tweaked the recipe ever so slightly and then made it in a 9×13 pan.
Cakes made in 9×13 pans always seem easier to me. Like a perfect weeknight or Sunday dessert. Right?
Anyhow, this cake has banana…
And also some crushed pineapple. Yep, it’s good.
I whisked my dry ingredients together…
And combined them with the wet ones to make a batter.
After I baked it it looked like this…
You could certainly stop there. Or you could dust it with powdered sugar. OR you could whip up some cream cheese frosting…
But I decided to make a butter glaze frosting. Because I love a frosting that gets all crusty when it sets.
Seriously, look how good…
Such a classic and yummy recipe!
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Dr. Bird Cake
Description
serves 12
Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 cups sugar
- 1 1/2 cups vegetable or canola oil
- 1 (8 oz) can crushed pineapple, undrained
- 2 tsp vanilla
- 3 eggs, whisked
- 2 large bananas, diced (scant 2 cups)
Icing
- 1/2 cup butter, melted
- 2 1/2 cups powdered sugar
- 5 Tbsp milk
Instructions
- Preheat oven to 350°
- Spray a 9×13 baking pan with cooking spray and set aside.
- IN large bowl whisk together flour, baking soda, cinnamon, salt and sugar. Set aside.
- In bowl of stand mixer mix oil, pineapple, vanilla, whisked eggs and diced bananas until lightly combined. With mixer on lowest setting add in the dry ingredients until batter just comes together.
- Pour batter into prepared pan.
- Bake for 45-50 minutes.
Icing
- Combine powdered sugar, melted butter and milk in a bowl and whisk until all lumps are gone.
- Pour icing onto warm cake and allow to cool completely.
Notes
store airtight for up to 3 days
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Here’s another strangely named dessert, that is to-die for!
Fabulous
i am interested in making this cake …QUESTIONS : can i use self rising flour?? and i saw where it says 2 bananas
(scant 2 cups) does that mean after including ALL of the fruits/eggs/oils and the sorts and it COMES TO a (scant) TWO CUPS ..or does that mean two CUPS of banana filling ??
Hi! This recipe is not written for self rising flour.
Also you dice up 2 bananas. And since all bananas are not exactly equal in size you should end up with around 2 cups, or just shy. There is no banana filling in this recipe, it’s just diced bananas.
I just made this for a thanksgiving treat for my husband and I. Oh my gosh this is delicious. I used unrefined coconut oil in the cake and it worked perfectly. Sooo good with the glaze. Will be making on repeat for sure. Thank you!