Cuppa Cuppa Cake
Published
Published
If you’ve seen the movie Steel Magnolias, then you’re probably familiar with this Cuppa Cuppa Cake recipe. If not, it was shared with love and a charming Southern drawl by Dolly Parton’s character Truvy. Simply explained, “It’s a cuppa flour, a cuppa sugar, and a cuppa fruit cocktail with the juice, and you mix and bake ’til gold and bubbly.”
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Just like Dolly’s original recipe, this cuppa cuppa cake is so ridiculously simple with just 5 minutes of prep, and so delicious served with some vanilla ice cream. And there’s little chance of forgetting the measurements! The texture of the cake is very moist and sticky, a bit like a cobbler, and it’s perfectly sweet. I did add a pinch of cinnamon. It’s not in the original recipe, but it adds a nice warmth that I love.
Helpful Tips
- Use self-rising flour. This is key to making the cake. Because there’s no baking powder or any other leavening agent added, all-purpose flour won’t work here.
- Don’t drain the fruit cocktail. Just dump it in, juice and all! It’s the only liquid added to the cake and creates the moist texture.
- Grease the pan generously. Use butter, not non-stick spray, for the best results. It also helps to add some richness to the cake. But, most importantly, it makes it possible to actually remove the cake slices from the pan.
Cuppa Cuppa Cake
Ingredients
- butter, , for greasing the pan
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 can (15-ounce) fruit cocktail in juice, , undrained
- vanilla ice cream, , for serving
Instructions
- Preheat oven to 350°F. Generously grease an 8×8-inch baking dish with butter. Set aside.
- In medium mixing bowl, stir together 1 cup self-rising flour, 1 cup granulated sugar, and 1 teaspoon cinnamon until combined.
- Add a 15 ounce can fruit cocktail with its juices, and stir until just combined.
- Transfer batter to the prepared baking dish in an even layer.
- Bake until top of cake is golden brown, set, and looks dry, 35 to 40 minutes.
- Remove from oven and let stand 5 to 10 minutes before serving.
- Enjoy with a scoop of vanilla ice cream while still warm.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
I love to serve cuppa cuppa cake with vanilla ice cream. It helps to cut some of the rich sweetness from the cake and just pairs nicely with the flavors. Whipped cream is another great option. If you’re worried about too much sweet flavor, try pairing it with unsweetened whipped cream.
Proper Storage
- Fridge. Store any leftovers in the refrigerator in an airtight container with cling wrap in-between any layers, if cut up. It’ll keep for 3 days.
- Freezer. You can also freeze either the whole cake or cut into portions. Wrap them tightly, then transfer to a freezer safe Ziploc bag. Freeze for up to 2 months. Thaw in the refrigerator overnight or set out on the counter at room temperature for about 30 minutes.
More Easy Cake Recipes
- Strawberry Crunch Cake
- Creamy Coconut Cake
- Pistachio Cake
- 3-Ingredient Pineapple Cake
- Mocha Chocolate Chip Icebox Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
