One-Two-Three Cake
A moist, fluffy cake with pineapple filling, perfect for celebrations or teatime. The classic vanilla flavor combined with sweet pineapple makes it universally appealing.
Ingredients
Instructions
- Cream shortening in a bowl.
- Add sugar gradually, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add sifted dry ingredients alternately with milk and vanilla, beating well after each addition.
- Pour batter into three greased and floured 9-inch cake pans.
- Bake at 350°F for 25 to 30 minutes or until cakes test done.
- Cool in pans for 10 minutes before removing to racks to cool completely.
- Spread Pineapple Filling between layers.
Tips & Substitutions
For a lighter texture, make sure to cream the shortening and sugar thoroughly until fluffy. You can substitute half of the shortening with unsweetened applesauce for a healthier version. If you prefer a different flavor, try adding almond extract instead of vanilla. This cake base is versatile and pairs well with various fillings, including the Pineapple Filling used here.
Serving Suggestions
Serve the One-Two-Three Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a fresh fruit salad or the rich flavors of Nearly Sinful Devil'S Delight Cake for a dessert spread. Garnish with fresh pineapple slices to enhance the tropical flavor.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat slices, place them in a microwave for about 10-15 seconds or warm them in an oven at low heat to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of One-Two-Three Cake contains roughly 151 calories, with 3g protein, 23g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter cake. However, if you’re looking for a gluten-free option, you can try a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum or add it separately to mimic the texture of traditional flour.
How do I know when the cakes are done baking?
To check if the cakes are done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cakes are ready. Keep an eye on them during the last few minutes of baking to prevent overcooking.
Can I freeze the cake?
Absolutely! To freeze, wrap each cooled cake layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before frosting and serving, ensuring they remain moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).