🍰 Cuppa Cuppa Cake
Cuppa Cuppa Cake is a simple, old‑fashioned dessert that’s become popular in Southern kitchens — and even got a shout‑out in the movie Steel Magnolias where a character describes it as “a cuppa flour, a cuppa sugar and a cuppa fruit cocktail with the juice” mixed and baked until golden and bubbly. (12 Tomatoes)
đź›’ Ingredients (Classic Version)
- 1 cup self‑rising flour
- 1 cup granulated sugar
- 1 (15‑oz) can fruit cocktail with juice (undrained)
- ÂĽ cup unsalted butter (for greasing & optional pats on top)
- Optional: vanilla ice cream or whipped cream for serving (12 Tomatoes)
🍳 Instructions
- Preheat oven to 350°F (175°C).
- Generously grease a 9‑inch cake pan or pie dish with butter.
- In a large bowl, stir together flour, sugar, and fruit cocktail with its juice until just combined.
- Pour the batter into the prepared pan.
- Dot the top with small pats of butter.
- Bake for 35–40 minutes, until the top is golden and set.
- Let cool 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if you like. (12 Tomatoes)
🍽 Flavor & Texture
- Sweet and fruity with a slightly cobbler‑like texture
- Soft, golden‑brown top and juicy fruit bits
- Comforting and nostalgic — often enjoyed with tea or coffee (12 Tomatoes)
🎉 Tips & Variations
- You can use other canned or fresh fruit (like peaches or berries) instead of fruit cocktail. (The Louisville Chef)
- If you don’t have self‑rising flour, you can add 1 ½ tsp baking powder and a pinch of salt to all‑purpose flour.
- A scoop of ice cream makes it extra indulgent. (12 Tomatoes)
Would you like a version with less sugar or a quick microwave mug cake adaptation?
