Dolly Parton’s Fruit Cocktail Cake: The 3-Ingredient Retro Recipe Everyone’s Making Again
Dolly Parton’s Fruit Cocktail Cake. Also known as Dolly Parton’s Cuppa Cuppa Cake from Steel Magnolias.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sugar
- 1 cup flour
- 1 cup fruit cocktail, with the juice
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Instructions
- Mix together
- Grease an 8×8-inch pan with cooking spray, then spread the mix until it is evenly coated.
- Bake @ 350 degrees for 45 min. Can be 40 to 60 minutes depending on your pan size and oven.
- A toothpick inserted in the center comes out clean.
- Let it cool for 10 to 15 minutes before serving warm.
- Serve it warm with ice cream, or other toppings of your choice!
- Dolly would say “Mix and bake at 350 to a gooooolden bubbly.”
Notes
- Flour: It should be self-rising flour. If you don’t have it, add 1 and 1/2 teaspoons of baking powder and 1/4 teaspoon salt for each cup.
- Use the juice. The syrup from the fruit cocktail is what keeps this cake moist, so don’t drain the can.
- Topping options: A dusting of powdered sugar, a drizzle of vanilla glaze, or a scoop of vanilla ice cream all work well if you want to dress it up.
- Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to a week. It also freezes well, tightly wrapped, for up to 2 months.
- Variations: Some versions of this recipe add a pinch of cinnamon or a handful of chopped pecans to the batter for extra texture.
