This delightfully simple, old-fashioned cake gets its name from its basic measurements—a cup of flour and a cup of sugar—resulting in a moist, self-saucing dessert with fruit cocktail.

 

Ingredients:

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

 

Instructions:

Step 1: Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or cake pan with some of the butter.

Step 2: Mix Batter
In a large bowl, combine the flour, sugar, and fruit cocktail (with juice) until just mixed.

Step 3: Add Butter & Bake
Pour the batter into the prepared pan. Slice the remaining butter into small pieces and place them evenly on top. Bake for 35–40 minutes, until the top turns golden brown.

Step 4: Cool & Serve
Let the cake cool for at least 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.

 

Why You’ll Love This

• Incredibly Simple: Just a handful of pantry staples—no mixer required.
• Self-Saucing Magic: As it bakes, the fruit and sugar create a luscious sauce beneath the cake.
• Old-Fashioned Comfort: A nostalgic dessert that feels like it came straight from Grandma’s kitchen.
• Budget-Friendly: Uses affordable, everyday ingredients.
• Perfect Any Time: Great for weeknights, potlucks, or last-minute desserts.

 

Tips

• Don’t overmix the batter—stir just until combined for the best texture.
• Use self-rising flour; if substituting, add 1½ teaspoons baking powder and a pinch of salt per cup of all-purpose flour.
• Place the butter evenly across the top so it melts and browns uniformly.
• Serve warm for the best saucy consistency.
• A scoop of vanilla ice cream melts beautifully into the cake.

 

Variations

• Cherry Cuppa Cake: Use canned cherry pie filling instead of fruit cocktail.
• Peach Version: Swap in canned peaches (chopped, with juice).
• Spiced Twist: Add ½ teaspoon cinnamon or nutmeg to the batter.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the top before baking.
• Citrus Pop: Add a little orange or lemon zest to brighten the flavor.

 

FAQs

1. Why is it called Cuppa Cuppa Cake?
   Because it traditionally uses one cup of flour and one cup of sugar.
2. Do I drain the fruit cocktail?
   No—use the juice. It helps create the sauce.
3. Can I make this ahead of time?
   Yes, but it’s best served warm. Reheat gently before serving.
4. Can I use fresh fruit?
   You can, but add a bit of juice or syrup to replace the canned liquid.
5. What pan works best?
   A pie dish or 8–9 inch cake pan works perfectly.
6. How should I store leftovers?
   Cover and refrigerate for up to 3 days.
7. Can I freeze it?
   Freezing isn’t recommended—the sauce texture may change.
8. Is this cake very sweet?
   It’s pleasantly sweet, balanced by the fruit and buttery topping.
9. Can I halve the recipe?
   Yes—use a smaller baking dish and reduce baking time slightly.
10. What’s the best topping?
    Vanilla ice cream, whipped cream, or even custard sauce.

 

Conclusion

Cuppa Cuppa Cake is the kind of dessert that proves simple really is best. With minimal effort and pantry staples, you get a warm, saucy cake packed with fruity flavor and old-fashioned charm. Whether served straight from the oven with melting ice cream or enjoyed the next day, this humble classic is comfort baking at its finest—easy, nostalgic, and always satisfying.