Cuppa Cuppa Cake (Classic Southern Recipe)

If you’ve ever watched the beloved movie Steel Magnolias, you might already know this iconic Southern dessert.
As Dolly Parton’s character famously said, “It’s a cuppa flour, a cuppa sugar, a cuppa fruit cocktail… and bake it till golden brown.”
This classic Cuppa Cuppa Cake earns its fame from its simplicity—anyone can make it, no mixer needed, and the flavor is pure Southern comfort.

The magic of this recipe is how the fruit cocktail creates a naturally moist, sweet base while the self-rising flour helps the cake rise into a golden, crisp–edged delight.
Whether served warm with ice cream or enjoyed plain with coffee, this dessert is one you’ll want to make again and again.

Ingredients

• ¼ cup 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

How to Make Cuppa Cuppa Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Generously grease a 9-inch pie dish or cake pan with a portion of the butter.
A glass pie dish works beautifully for even browning.

Step 2: Mix the Batter

In a large bowl, combine the self-rising flour, sugar, and the entire can of fruit cocktail (juice included).
Stir gently until just combined. Do not overmix — the batter should look slightly lumpy and rustic.

Step 3: Add the Butter

Pour the batter into your prepared baking dish.
Slice the remaining butter into small pats and scatter evenly across the top.
As the cake bakes, the butter melts into the fruit mixture, creating golden edges and an irresistible crust.

Step 4: Bake

Bake for 35–40 minutes, or until the top is beautifully golden brown and a toothpick comes out mostly clean.
The edges should be crisp, while the center stays soft and moist from the fruit cocktail.

Step 5: Cool and Serve

Allow the cake to cool for at least 10 minutes before slicing.
Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream for true Southern comfort.

Tips & Notes

• No self-rising flour? Use:

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

• Don’t drain the fruit cocktail!
  The juice is what keeps the cake moist and gives it its signature texture.
• Want a richer flavor?
  Add ½ teaspoon vanilla extract or a pinch of cinnamon.
• Crispier top?
  Sprinkle 1–2 tablespoons of sugar over the batter before baking.

Variations

• Peach Cuppa Cake: Replace fruit cocktail with a can of diced peaches in juice.
• Cherry Surprise Version: Add ¼ cup chopped maraschino cherries.
• Coconut Topping: Sprinkle shredded coconut over the top before baking.
• Nutty Southern Cake: Add ½ cup chopped pecans to the batter.

Serving Ideas

This cake is delicious warm or at room temperature. Try serving it with:

• Vanilla ice cream
• Whipped cream
• A drizzle of caramel sauce
• A light dusting of powdered sugar

Storage

• Room temperature: Up to 2 days (covered)
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (wrap tightly)