Cuppa Cuppa Cake will always make me think of Steel Magnolias and Truvy’s wonderfully simple recipe — “a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice.” I love that old-fashioned version, but for Screen Door Creations I gave it a little Southern twist. Butter, egg and vanilla make the cake richer and more tender, and a light vanilla glaze finishes it off without making it overly sweet. It’s still an easy, nostalgic fruit cocktail cake — just dressed up a little for my front porch to yours. ❤️
Old-Fashioned Cuppa Cuppa Cake — with a Little Southern Twist.
Course: DessertCuisine: SouthernKeep the screen of your device on
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1 (15-ounce) can fruit cocktail with the juices — do not drain
1 large egg
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1½ teaspoons baking powder
¼ teaspoon salt
½ cup powdered sugar
2–3 teaspoons milk
¼ teaspoon vanilla extract
Tiny pinch of salt, optional
Directions
- Preheat oven to 350°F. Grease an 8×8-inch pan.
- Whisk sugar and egg until smooth.
- Stir in melted butter, fruit cocktail with its juices, and vanilla.
- Add flour, baking powder, and salt. Stir just until combined.
- Spread into prepared pan.
- Bake 35–40 minutes, until lightly golden and done in the center.
- Cool slightly before cutting.
- Whisk until smooth and pourable. Drizzle over the slightly warm cake.
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