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Kim
From Wacky Cake and Crazy Cake to Mahogany Cake, I always think I’ve heard it all when it comes to charming names for retro recipes—and I’m always looking for new and interesting recipes to bring to a potluck or dinner party. There’s something about offering a recipe with a story behind it that makes it truly special.
Enter Dr. Bird Cake, a spiced cake infused with banana, pineapple, and cinnamon. It traces its origins to the Caribbean, and its unique flavor profile has inspired endless variations of Hummingbird Cake as we know it today.
What is Dr. Bird Cake?
Dr. Bird Cake is a moist, lightly spiced sponge cake featuring tropical fruit flavors and a warm spice like cinnamon. Similar to Jamaica Cake and often compared to Hummingbird Cake, Dr. Bird Cake came first, striking the perfect balance between warm spice and bright, fruity notes. Hummingbird Cake has evolved to become a staple in the American South, and it typically includes nuts and coconut, which Dr. Bird Cake does not.
The pairing of pineapple and cinnamon may seem unusual, but it’s a common combination in many tropical climates like the Caribbean. Allrecipes Allstar Kim raves about the balance of flavors: “Yes, the foremost flavor is banana, but you get the bright hits of pineapple, plus the warm spice of cinnamon—it’s wonderful!”
History of Dr. Bird Cake
Dr. Bird Cake (also known as “Doctor Bird Cake”) traces its roots to Jamaica, where tropical ingredients like banana and pineapple reflect the vibrant flavors of the island. The exact origin of this recipe is fuzzy, but it’s likely that the cake started out as an unfrosted Bundt cake, much like this one.
The original Dr. Bird Cake was named after Jamaica’s red-billed streamertail, a beloved hummingbird nicknamed “doctor bird.” In her book American Cake, Anne Byrn traces the origins of Hummingbird Cake in the United States today to the popularity of Dr. Bird Cake in Jamaica in the 1960s among locals and travelers alike.
How to Make Dr. Bird Cake
While many variations exist, two key ingredients define this cake: crushed pineapple and banana. The banana naturally sweetens the batter, while the acidity of the pineapple locks in moisture, ensuring a soft, flavorful crumb.
Our version calls to bake the cake in a 10-inch tube pan, which achieves a beautiful golden brown exterior crust. No tube pan? No problem—check out our baking pan conversion chart for easy substitutions.
Here’s a quick overview of how to make it:
Many longtime bakers recommend topping the cake with coconut glaze or cream cheese frosting. For the ultimate treat, try our coconut-cream cheese frosting—it blends the best of both worlds!
Get the recipe: Dr. Bird Cake
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