Mini Cuppa Cake

This wonderfully easy, vintage-style cake gets its name from its simple “cup and cup” ingredients—one cup of flour and one cup of sugar—creating a moist, self-saucing dessert studded with fruit cocktail.

Cuppa Cuppa Cake

Ingredients

• 1/4 cup unsalted butter, divided
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 can (15 oz) fruit cocktail in juice, not drained
• Vanilla ice cream or whipped cream, for serving

Instructions

Step 1: Preheat & Prepare the Pan
Set your oven to 350°F (175°C). Grease a 9-inch pie dish or cake pan well, using part of the butter.

Step 2: Combine the Batter
In a large mixing bowl, stir together the flour, sugar, and the entire can of fruit cocktail (juice included) until everything is just incorporated.

Step 3: Add Butter and Bake
Transfer the batter to the greased pan. Cut the remaining butter into small cubes and scatter them over the top. Bake 35–40 minutes, or until the surface is golden and lightly crisp.

Step 4: Cool & Enjoy
Allow the cake to rest for about 10 minutes, then serve warm—ideally with a scoop of vanilla ice cream or a dollop of whipped cream.