Cuppa Cuppa Cake

 

Ingredients

¼ cup (4 tablespoons) unsalted butter, divided

1 cup self-rising flour (see note if substituting)

1 cup granulated sugar

1 (15-oz) can fruit cocktail in juice, undrained

Vanilla ice cream or freshly whipped cream, for serving

Note: No self-rising flour? Make your own: whisk 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.

Prep & Preheat

Heat your oven to 350°F (175°C). Generously grease a 9-inch pie dish, round cake pan, or deep oven-safe skillet with 2 tablespoons of the butter (reserve the rest for topping).

Mix the Batter

In a large bowl, combine the self-rising flour and sugar. Pour in the entire can of fruit cocktail—juice and all—and gently stir just until no dry streaks remain. Don’t overmix; a few lumps are fine.

Pour & Dot

Scrape the batter into your prepared pan, spreading it evenly. Cut the remaining 2 tablespoons of butter into small pats and scatter them over the surface—they’ll melt into golden, buttery pockets as the cake bakes.

Bake to Perfection

Place in the center of the oven and bake for 35–40 minutes, or until the top is deeply golden and a toothpick inserted near the center comes out with moist crumbs (not wet batter).

Rest Before Serving

Let the cake cool in the pan for at least 10 minutes—this allows the fruit to settle and the texture to set slightly. Serve warm, straight from the dish.

Serving Suggestions

Scoop generous wedges into bowls and crown each with a melting scoop of vanilla ice cream or a cloud of whipped cream. For extra flair, drizzle with caramel sauce or sprinkle with toasted coconut. Leftovers (if any!) reheat beautifully the next day—just warm in the oven or microwave for a few seconds.

Frequently Asked Questions

Can I use fresh fruit instead of canned?

Yes! Use about 1½ cups chopped fresh fruit (peaches, berries, or mixed tropical fruit work well), plus ¼ cup apple juice or water to replace the canned liquid.

Why “Cuppa Cuppa”?

It’s old-timey shorthand for “one cup of this, one cup of that”—specifically 1 cup flour + 1 cup sugar. Easy to remember, even when baking in a hurry.

Can I make it gluten-free?

Use a 1:1 gluten-free self-rising flour blend (or make your own with GF flour, baking powder, and salt).

Is the fruit cocktail necessary?

It’s traditional—but feel free to substitute with canned peaches, pears, or pineapple in juice for a different flavor profile.

Allergy Information

Contains: Dairy (butter)

May contain: Sulfites (in some canned fruit cocktails)

Free from: Eggs, nuts, soy (check fruit label)

Vegetarian: Yes

Vegan option: Use plant-based butter and verify fruit cocktail has no animal-derived additives

Always check canned fruit ingredients for hidden allergens or preservatives.

Nutrition Facts

(Per serving, recipe serves 8)

Calories: 290

Protein: 2g

Fat: 8g (Saturated: 5g)

Carbohydrates: 53g

Fiber: 1g

Sugar: 38g

Sodium: 220mg

Values are estimates and may vary based on fruit cocktail brand and butter type.

The Cuppa Cuppa Cake is a testament to the magic of simplicity. In a world of elaborate desserts, this unassuming fruit cake delivers warmth, comfort, and just the right amount of sweetness—with barely any effort. It’s the kind of recipe that gets passed down not because it’s fancy, but because it works—every time. So preheat your oven, grab that can of fruit cocktail, and treat yourself to a slice of easy, joyful baking. You’ll wonder why you didn’t make it sooner.