Cuppa Cuppa Cake

This cuppa cuppa cake is so simple you will be smitten with it after the first time you take it out of the oven. This beloved Southern classic bakes itself as it sends the most heavenly scent wafting through your house.

I rely on this nostalgic, 3-ingredient cake for impromptu dessert whenever my company doesn’t know what time they’re arriving. It’s so sweet, so bubbly and easy to make even if you don’t often bake.

The best part? You don’t have to keep the recipe written down because you simply combine equal parts of three common household items, add them to a pan and stick them in the oven.

Why You Will Love This

• Only takes 5 minutes of stirring to combine.
• Uses 3 common, inexpensive pantry ingredients.
• Cozy, warm and bubbling with Southern nostalgia.
• No hand mixer or fancy baking equipment required.
• Sweet, sweet sweetness that is practically begging for a scoop of ice cream.

What You Need

To make this magical, bubbly treat, you will only need 3 staple ingredients. Having these on hand ensures you can whip up this dessert any day.

• Self-rising flour: You have to use self-rising flour because it already has the baking powder and salt necessary to leaven the cake.
• Granulated sugar: Regular white sugar melts to give you that bubbly, golden sweetness.
• Fruit cocktail: You need the canned fruit cocktail with the syrup to add the liquid for the batter.
• Vanilla ice cream (optional): For a cold scoop to cut the sweetness.

How To Make It

Follow this easy recipe for the perfect nostalgic cake.

Prepare the Pan

Preheat the oven to 350°F. Lightly grease an 8×8 baking dish with butter or nonstick spray to keep the sticky cake from sticking to the pan.

Mix the Batter

In a large mixing bowl, stir together the self-rising flour, granulated sugar and fruit cocktail along with the juice from the can. Gently stir the mixture until combined, being careful not to overmix the batter.

Pour and Spread

Pour the sticky batter into the baking dish. Use a spatula to spread the batter evenly across the bottom of the pan.

Bake to Perfection

Bake for 35 to 45 minutes. When the edges are bubbling and the top has turned a lovely golden color, you’ll know it’s ready to come out of the oven.

Tips

• If you do not have self-rising flour, whisk 1 cup all-purpose flour with 1 ½ teaspoons baking powder and a pinch of salt.
• Mix up the canned fruit cocktail thoroughly before measuring your cup to make sure you get an even ratio of fruit to juice.
• Avoid overmixing the batter to keep the finished cake from being too heavy or dense; you want it to be tender.
• Wait at least 5 minutes before cutting the cake so the hot, bubbling juices have a chance to set.
• For a richer taste, cut a few thin slabs of butter and lay them on top before baking.

How to Store

• Store: Cover leftover cake and store at room temp for up to 2 days or in the fridge for up to 4 days.
• Freeze: Individually wrap slices in plastic wrap and store in a sealed container in the freezer for up to 2 months.
• Reheat: Zap a piece in the microwave for 20 seconds to get it nice and gooey again like it was just baked.

How to Serve

• For the ultimate indulgence, serve it piping hot with a heaping spoonful of vanilla ice cream.
• Top with a big dollop of unsweetened whipped cream.
• Enjoy it with a hot mug of black tea or coffee.
• Garnish with some fresh fruit like strawberries or blueberries.