Cuppa Cuppa Cake

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Cuppa Cuppa Cake

A timeless, no-fuss dessert that proves simple really is best

Meet the Cuppa Cuppa Cake — a charming, old-fashioned dessert that feels like it came straight from a handwritten recipe card tucked inside a grandmother’s cookbook. This is the kind of cake you make when you want something sweet now, without pulling out mixers, measuring half a pantry, or overthinking a single step.

With just a handful of humble ingredients and one bowl, this fruit-filled cake bakes up golden on top, tender in the center, and bursting with cozy, nostalgic flavor. It’s part cake, part cobbler, part magic — and once you try it warm with a scoop of vanilla ice cream, you’ll understand why it’s been quietly passed down for generations.

Why You’ll Love This Recipe

• Minimal effort, maximum comfort — stir, pour, bake, done
• No eggs, no fuss — perfect for quick desserts or pantry cooking
• Soft, fruity center with a buttery golden crust
• Beginner-friendly — ideal for kids or first-time bakers
• Endlessly adaptable with different fruits and flavors
• Classic comfort food that never goes out of style

This is the dessert you make when company shows up unexpectedly… and everyone asks for the recipe.

Ingredients

• ¼ cup (4 tablespoons) unsalted butter, divided
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 (15-oz) can fruit cocktail in juice, undrained
• Vanilla ice cream or whipped cream, for serving

No Self-Rising Flour?

Make your own by whisking together:

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt

Equipment Needed

• 9-inch pie dish, round cake pan, or oven-safe skillet
• Large mixing bowl
• Spoon or spatula
• Knife (for butter)

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Generously grease your baking dish with 2 tablespoons of the butter, reserving the rest.

2. Mix the Batter

In a large bowl, combine the self-rising flour and sugar.
Pour in the entire can of fruit cocktail — juice included.
Stir gently until just combined. A few lumps are perfectly fine.

3. Pour & Dot

Spread the batter evenly into the prepared pan.
Cut the remaining 2 tablespoons butter into small pieces and scatter them over the top.

4. Bake

Bake uncovered for 35–40 minutes, until the top is golden brown and a toothpick inserted near the center comes out with moist crumbs, not wet batter.

5. Rest & Serve

Let the cake cool for 10 minutes before serving.
Scoop into bowls and serve warm.

Pro Tips for the Best Cuppa Cuppa Cake

• Do not drain the fruit — the juice is essential for moisture
• Don’t overmix — gentle stirring keeps the cake tender
• Use a deep dish if your pan is shallow to avoid bubbling over
• Serve warm for the best texture and flavor

Variations & Substitutions

• Peach Cuppa Cuppa: Use canned peaches in juice, chopped
• Berry Version: Use 1½ cups fresh berries + ¼ cup juice or water
• Tropical Twist: Pineapple chunks + shredded coconut
• Spiced Comfort: Add ½ teaspoon cinnamon or nutmeg
• Gluten-Free: Use a 1:1 gluten-free self-rising flour blend

Serving, Pairing & Storage

How to Serve

• Warm, straight from the dish
• With vanilla ice cream, whipped cream, or custard

Pairings

• Hot coffee or tea
• Cold milk
• Light caramel or honey drizzle

Storage

• Cover and store at room temperature for 1 day
• Refrigerate up to 3 days

Reheating

• Microwave individual servings for 20–30 seconds
• Or warm in a 300°F oven for 10 minutes

Frequently Asked Questions

Why is it called “Cuppa Cuppa”?
Because it traditionally uses one cup of flour and one cup of sugar — easy to remember, even without measuring cups.

Can I use fresh fruit?
Yes! Use about 1½ cups chopped fruit plus ¼ cup liquid.

Is this more like a cake or a cobbler?
Somewhere beautifully in between — soft, spoonable, and comforting.

Can I make it vegan?
Yes — use plant-based butter and check that the fruit cocktail is vegan.

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Cuppa Cuppa Cake

A simple, old-fashioned fruit cake made with pantry staples. Golden, buttery, and irresistibly comforting.

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Ingredients Equipment Method Notes

Ingredients

  

• ¼ cup unsalted butter divided
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 15-oz can fruit cocktail in juice, undrained

Equipment

• mixing bowl
• baking dish
• spoon
• knife

Method

 

1. Preheat oven to 350°F (175°C). Grease baking dish with 2 tbsp butter.
2. Mix flour and sugar in a bowl. Stir in fruit cocktail with juice.
3. Pour batter into dish. Dot with remaining butter.
4. Bake 35–40 minutes until golden and set.
5. Cool 10 minutes. Serve warm.

Notes

Self-rising flour substitute: If you don’t have self-rising flour, make your own by whisking 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.

Fruit options: Fruit cocktail is traditional, but canned peaches, pears, pineapple, or mixed berries (in juice, not syrup) work beautifully.

Fresh fruit swap: Use 1½ cups chopped fresh fruit plus ¼ cup juice or water to replace canned fruit liquid.

Do not drain the fruit: The juice is essential for moisture and proper texture.

Texture tip: The cake will be soft and spoonable in the center—this is normal and part of its old-fashioned charm.

Butter placement matters: Dotting butter on top (not mixing it in) creates the signature golden crust.

Serving tip: Best served warm with vanilla ice cream or whipped cream.

Storage: Store covered at room temperature for 1 day or refrigerate up to 3 days. Reheat gently before serving.

Vegan option: Use plant-based butter and verify canned fruit contains no animal-derived additives.

Gluten-free option: Use a 1:1 gluten-free self-rising flour blend.

Final Thought

The Cuppa Cuppa Cake is proof that you don’t need complicated ingredients or fancy techniques to make something truly special. It’s honest, comforting, and wonderfully forgiving — the kind of dessert that feels like home no matter where you are.