Cuppa Cuppa Cake
This easy Cuppa Cuppa Cake is a cozy, fruit-filled dessert with a buttery golden edge and a soft, tender center. The name comes from its simple measuring method: a cup of flour, a cup of sugar, and a cup of milk. Canned fruit cocktail adds sweet fruit and syrup, while melted butter helps create crisp, rich edges as the cake bakes.
It takes only a few minutes to mix together, making it a handy dessert for family dinners, potlucks, or an everyday sweet treat. Serve it warm on its own or with a scoop of vanilla ice cream.
Prep Time: 10 minutes
Cook Time: 45–55 minutes
Resting Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Cuisine: American
Cooking Method: Oven-baked
Ingredients for Cuppa Cuppa Cake
- ½ cup unsalted butter
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1 can (about 15 ounces) fruit cocktail in syrup, undrained
- 1 teaspoon vanilla extract, optional
- ¼ teaspoon ground cinnamon, optional
- Vanilla ice cream or whipped cream, for serving, optional
If you do not have self-rising flour, use 1 cup all-purpose flour mixed with 1½ teaspoons baking powder and ¼ teaspoon salt.
Instructions for Cuppa Cuppa Cake
Step 1: Prepare the oven and baking dish
Preheat the oven to 350°F (175°C). Place the butter in a 9-inch round baking dish or an 8-inch square baking dish. Put the dish in the oven for a few minutes, just until the butter melts. Carefully remove it and set it on a heat-safe surface.
Step 2: Mix the cake batter
In a medium bowl, whisk together the self-rising flour and sugar. Pour in the milk and add the vanilla, if using. Whisk just until the mixture is smooth and no large dry patches remain. Avoid overmixing, which can make the cake less tender.
Step 3: Add the batter and fruit
Pour the batter evenly over the melted butter. Do not stir. Spoon the undrained fruit cocktail over the batter, including some of its syrup. Sprinkle the top with cinnamon if you like. Keep the layers undisturbed; the batter and fruit settle together as the cake bakes.
Step 4: Bake the cake
Bake for 45–55 minutes, until the edges are deeply golden and crisp and the center looks set. A few fruit juices may bubble on top. If the center still looks very wet, continue baking for 5 minutes and check again.
Step 5: Rest and serve
Let the Cuppa Cuppa Cake rest for about 15 minutes before serving. It will be very hot straight from the oven, and the filling will thicken slightly as it cools. Spoon portions into bowls and serve warm, with vanilla ice cream or whipped cream if desired.
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Tips for Cuppa Cuppa Cake
- Measure the flour correctly: Spoon flour into the measuring cup and level it off instead of packing it down. Too much flour can make the cake dense.
- Use self-rising flour for convenience: It includes the leavening and salt needed for the batter. If using the substitute, mix the baking powder and salt thoroughly with the all-purpose flour first.
- Do not stir the layers: Pouring the batter over the melted butter and adding fruit on top helps create a soft cake center and buttery, crisp edges.
- Use the fruit syrup: The syrup adds sweetness and moisture. For a less sweet dessert, drain off a few tablespoons before adding the fruit.
- Try other canned fruit: Canned peaches, pears, or cherries can replace the fruit cocktail. If using fruit packed in juice rather than syrup, the cake may taste less sweet.
- Check your baking dish: A shallow, oven-safe dish gives the batter room to rise and helps the top brown. Avoid filling the dish more than about two-thirds full.
- Watch the edges near the end: Ovens and baking dishes vary. The cake is ready when the edges are browned and the center has set, even if a little fruit syrup remains visible.
- Let it stand before scooping: A short resting time helps the warm fruit filling settle and makes the servings easier to spoon.
Storage for Cuppa Cuppa Cake
Let leftover cake cool completely. Cover the baking dish or transfer the cake to an airtight container and refrigerate for up to 4 days. Refrigerate within 2 hours of baking.
To reheat one serving, microwave it in a microwave-safe bowl for about 20–30 seconds, then check and heat in short intervals until warm. To reheat a larger portion, cover the baking dish with foil and warm it in a 300°F (150°C) oven until heated through.
For longer storage, place cooled portions in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. The edges may soften after refrigeration, but warming the cake in the oven can help bring back some of its toasted texture.
