Also known as "Cuppa Cuppa Cuppa Cake," the recipe for fruit cocktail cake was first shared by Dolly Parton's character Truvy Jones in Steel Magnolias. The original recipe calls for just three ingredients (you may already have them stashed in your pantry) including canned fruit cocktail, self-rising flour, and sugar. I put the recipe to the test in our Better Homes & Gardens kitchen and found the finished fruit dessert was quite good, with one simple change.
Our Take on the Classic Fruit Cocktail Cake Recipe
The original recipe called for just one can of mixed fruit. After tasting the fruit cocktail cake recipe as written, we loved the flavor but felt it was a little too dense. For the next round, we used one can of fruit cocktail in juice and one additional can of drained fruit cocktail. Be sure to drain the second can of fruit really well. The finished cake was the perfect combination of juicy fruit and crisp cobbler-like topping. I would compare it to a classic dump cake and it's just as easy to make. And like Parton's character recommends, I tasted it with a scoop of ice cream to help "cut the sweetness." This Cuppa Cake is a delicious Southern favorite I highly recommend trying.
Ingredients
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2 (15-ounce) cans fruit cocktail (juice pack)
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1 cup self rising flour
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1 cup sugar
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1 teaspoon vanilla extract
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Ice cream
Directions
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Preheat oven to 350°F. Lightly coat an 8x8-inch baking dish with nonstick cooking spray; set aside.
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Drain 1 can fruit cocktail, discarding juice. In a medium bowl whisk together self-rising flour and sugar. Stir in remaining can of fruit cocktail with juice, drained fruit cocktail, and vanilla; stir until just combined. Transfer mixture to prepared dish.
Test Kitchen Tip: Remaining fruit cocktail juice can be reserved for another use. Try adding it to a smoothie or cocktail.
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Bake 45 minutes or until a toothpick inserted in the center comes out with a few clinging crumbs and top is lightly golden brown. Cool in dish on a wire rack 15 minutes. Serve warm with ice cream.
Nutrition Facts (per serving)
| 231 | Calories |
| 0g | Fat |
| 57g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 231.2 | |
| % Daily Value * | |
| Total Fat 0.2g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 193.1mg | 8% |
| Total Carbohydrate 56.8g | 21% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 44.1g | |
| Protein 2g | 4% |
| Vitamin D 0mcg | 0% |
| Vitamin C 2mg | 2% |
| Calcium 59.5mg | 5% |
| Iron 1.1mg | 6% |
| Potassium 114.2mg | 2% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0g | |
| Arginine 0.1g | |
| Ash 0.9g | |
| Aspartic acid 0.1g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 5.6mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 966.6kJ | |
| Fluoride, F 9.8mcg | |
| Folate, total 33.8mcg | |
| Glutamic acid 0.5g | |
| Glycine 0.1g | |
| Histidine 0g | |
| Isoleucine 0.1g | |
| Leucine 0.1g | |
| Lysine 0g | |
| Methionine 0g | |
| Magnesium, Mg 8.3mg | |
| Manganese, Mn 0.3mg | |
| Niacin 1.3mg | |
| Phosphorus, P 104.7mg | |
| Pantothenic acid 0.1mg | |
| Phenylalanine 0.1g | |
| Proline 0.2g | |
| Retinol 0mcg | |
| Selenium, Se 6.1mcg | |
| Serine 0.1g | |
| Theobromine 0mg | |
| Threonine 0g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0g | |
| Tyrosine 0g | |
| Valine 0.1g | |
| Vitamin A, IU 217.9IU | |
| Vitamin A, RAE 10.6mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 2.8mcg | |
| Water 87.4g | |
| Zinc, Zn 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
