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You ever come across a recipe so simple you have to read it twice just to believe it? That’s how I felt the first time I heard about Cuppa Cuppa Cake.
Now, I can’t take credit for this one — that goes to generations of Southern mamas and aunties who figured out long ago that dessert didn’t have to be complicated to be outrageously good. And yes, if the name sounds familiar, it’s because Truvy from Steel Magnolias made it famous with that iconic line:
“It’s a cuppa flour, a cuppa sugar, and a cuppa fruit cocktail with the juice. And you mix and bake in a hot oven ’til gold and bubbly.”
Well, I tried it. Then I made it again. And again. And now? I always keep a can of fruit cocktail in the pantry just in case the craving hits. Because this humble little cake? It delivers.
Why You’ll Fall Hard for Cuppa Cuppa Cake
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Just 4 pantry ingredients – You probably have them on hand right now.
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No eggs, no mixer, no fuss – Just a bowl, a spoon, and a baking pan.
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Perfect for last-minute guests – It’s ready in under an hour.
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That crispy, buttery topping – Oh honey. You’re not ready.
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Delicious warm or cold – With a scoop of vanilla ice cream? Heaven.
Let’s Talk Ingredients (It’s a Short List!)
Here’s what makes this cake so magical — just a handful of simple ingredients that come together like they’ve been planning this all along.
1 cup self-rising flour
Self-rising flour is your best friend here. It already has the leavening agents mixed in, which means no baking powder, no baking soda, no drama. If you don’t have any on hand, you can make your own:
1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
1 cup granulated sugar
This gives the cake that classic sweetness and helps caramelize the top. It’s not overly sweet — just right, especially balanced by the fruit.
1 (15 oz) can fruit cocktail in juice, undrained
Here’s the heart of the recipe. Use the whole can — juice and all. The fruit gives you texture, the juice gives you moisture, and the whole thing just works. Make sure it’s in juice, not syrup, or the cake might get too sticky.
¼ cup unsalted butter
You’ll use half of this to grease your dish, and the other half gets sliced and dotted right on top. As it melts and bakes, it creates this crispy, golden crown that tastes like brown butter meets pie crust.
Vanilla ice cream or whipped cream (optional… but not really)
A warm square of this cake with a scoop of vanilla ice cream? That’s a back-porch-in-summer level of good.
How to Make Cuppa Cuppa Cake (It’s Almost Too Easy)
1. Preheat and Prep
Set your oven to 350°F and generously grease a 9-inch pie dish or cake pan with about half of the butter. Be sure to get the sides, too — this cake gets sticky around the edges as it bakes.
2. Mix the Magic
In a large bowl, stir together the flour, sugar, and entire can of fruit cocktail with the juice. No need to beat it — just mix until everything’s combined and there are no big flour streaks.
The batter will look thick and a little lumpy, with pieces of fruit poking through — perfect.
3. Pour and Dot with Butter
Pour the batter into your prepared pan and spread it out gently.
Take the remaining butter and slice it into small pats (like little squares) and place them evenly across the top of the batter.
You don’t need to press them in — they’ll melt into the top while it bakes, creating that irresistible golden crust.
4. Bake to Golden Perfection
Pop the cake in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a little crisp around the edges.
If you give it a gentle jiggle, it should feel set in the center — not too wobbly.
5. Cool (Just a Bit!) and Serve
Let the cake cool for at least 10 minutes before serving. The fruit bits will be lava-hot fresh out of the oven, and we don’t want any scorched tongues.
Scoop it out while still warm, and serve with a scoop of ice cream or a dollop of whipped cream. Trust me — you’ll be going back for seconds.
Variations & Twists (Because We All Like to Play)
This cake’s a blank canvas in the best way. Here are a few spins I’ve tried:
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Add cinnamon or nutmeg – Just a ½ teaspoon gives it a warm, cozy flavor.
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Use canned peaches or pears – Any juicy canned fruit works; just keep the total liquid the same.
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Stir in chopped pecans or walnuts – Adds a little crunch if you’re feeling fancy.
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Top with shredded coconut before baking – Hello, tropical twist!
Storing & Reheating
This cake keeps well — and might even be better the next day.
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Room temp: Cover and store for up to 2 days.
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Fridge: Lasts up to 5 days in the fridge. Just bring to room temp or warm gently before serving.
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Reheat: Microwave a slice for 15–20 seconds. Add fresh whipped cream and enjoy like it’s day one.
A Sweet Little Farewell
Cuppa Cuppa Cake is proof that you don’t need a long grocery list or a stack of mixing bowls to make something extra special. It’s easy, homey, and endlessly comforting — just like the best kind of Southern hospitality.
If you’ve never tried it before, consider this your sign. If you have tried it, tell me: what’s your favorite way to serve it? A scoop of ice cream? A drizzle of honey? A fork straight from the pan?
Leave a comment, share your family tweaks, and let’s keep this delicious little tradition going.
Cuppa Cuppa Cake
Ingredients
- 1/4 cup unsalted butter, divided
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 15 oz can fruit cocktail in juice, undrained
- as needed vanilla ice cream or whipped cream, for serving
Instructions
- Preheat oven to 350°F and grease a 9-inch pie dish or cake pan with butter.
- In a large bowl, mix together flour, sugar, and undrained fruit cocktail until just combined.
- Pour batter into prepared dish. Dot with remaining butter sliced into pats.
- Bake for 35–40 minutes, or until top is golden brown.
- Let cool at least 10 minutes before serving with ice cream or whipped cream.
Notes