Mini Cuppa Cake, also known as Cuppa Cuppa Cake, is a charming old-fashioned dessert named for its simple measurements. With just a cup of flour, a cup of sugar, and canned fruit cocktail, this easy cake bakes into a moist, self-saucing treat that feels nostalgic and comforting.
It’s the kind of recipe that proves simple ingredients can still create something special. Serve it warm with ice cream or whipped cream for the ultimate cozy dessert.
Why You’ll Love This Recipe
- Made with pantry staples
- No mixer required
- Soft, moist texture with a light sauce
- Perfect for quick desserts or last-minute guests
How This Cake Works
The magic of this cake comes from baking the fruit cocktail with its juice directly into the batter. As it bakes, the sugar and fruit create a light syrup that keeps the cake moist and flavorful.
Ingredients
- 1/4 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
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 9-inch pie dish or cake pan with part of the butter.
- In a large bowl, combine the self-rising flour, sugar, and fruit cocktail with its juice. Mix just until combined.
- Pour the batter into the prepared pan. Slice the remaining butter into small pieces and scatter evenly over the top.
- Bake for 35–40 minutes, until the top is golden brown and set.
- Let cool for at least 10 minutes before serving.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the best texture and flavor.
Tips & Variations
- Use any fruit cocktail in juice, not syrup, for best results
- Add a pinch of cinnamon or nutmeg for extra warmth
- Best served warm, but leftovers keep well refrigerated