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Delicious Cuppa Cuppa Cake made with flour, sugar, and fruit cocktail, inspired by Steel Magnolias.

Cuppa Cuppa Cake

A simple and cozy dessert made with equal parts flour, sugar, and milk, topped with your favorite fruit and baked to perfection.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup self-rising flour Can substitute with all-purpose flour plus baking powder and salt.
  • 1 cup sugar Adjust if using sweeter fruit.
  • 1 cup milk Can be replaced with a plant-based milk if desired.
  • 1/2 cup butter, melted For topping the cake.
Fruit Filling
  • 2 cups fruit of choice (peaches, apples, cherries, blueberries, pineapple) Fresh or canned; if canned, drain excess liquid.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. Spread the chosen fruit evenly in the buttered baking dish. Sprinkle a bit of sugar over the fruit if it is tart.
  3. In a mixing bowl, combine self-rising flour, sugar, and milk. Mix until just combined.
  4. Pour the batter over the fruit, ensuring it covers the fruit evenly.
  5. Dot the top with melted butter.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until the top is golden and the center looks set.
  2. Let cool for 15-20 minutes before serving. This helps the juices thicken and the cake layer to settle.

Notes

You can make this recipe in a slow cooker by layering the ingredients and cooking on HIGH for 2-3 hours or LOW for 4 hours. Add a paper towel under the lid to capture condensation.