An Old-Fashioned Cuppa Cuppa Cake is one of the easiest, most delightfully nostalgic dump cakes you can make. The name comes from its incredibly simple, easy-to-remember formula: a cup of this, a cup of that. It’s a classic Southern recipe that usually features fruit (frequently peaches or fruit cocktail) baked under a sweet, golden, cobbler-like crust.
Here is how to make the traditional version.
The Recipe
Ingredients
- 1 cup self-rising flour
- 1 cup granulated white sugar
- 1 cup whole milk (or the syrup/juice drained from your canned fruit)
- 1 can (approx. 15-16 oz) sliced fruit, such as peaches or fruit cocktail
- 1/4 cup (1/2 stick) unsalted butter, melted
Instructions
1.Preheat and Prep:5 mins.
Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with a little butter or non-stick spray.
2.Mix the Batter:5 mins.
In a medium bowl, whisk together the 1 cup of self-rising flour and 1 cup of sugar. Pour in the 1 cup of milk (or fruit juice) and the melted butter. Stir just until combined—the batter will be quite thin, similar to pancake batter.
3.Layer the Dish:2 mins.
Pour the thin batter evenly into your prepared baking dish. Next, spoon the canned fruit evenly over the top of the batter. Do not stir it in! As the cake bakes, the batter will magically rise up and wrap around the fruit.
4.Bake to Golden:35-45 mins.
Bake for 35 to 45 minutes, or until the top crust is beautifully golden brown and a toothpick inserted into the cake part comes out clean.
A Quick Substitution Tip: If you don’t have self-rising flour on hand, don’t sweat it. You can make your own by mixing 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and 1/4 teaspoon of salt.
Serve it warm, ideally with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.