Cuppa Cuppa Cuppa

I’m just going to come out and say it. I’m a sucker for the movie Steel Magnolias. I watch it each time it’s on TV. I quote dialogue right along with the characters, and I cry every single time Shelby dies. I can’t help myself. 

If you’re familiar with the movie then you may have noticed how food plays such a part in the story. There are Easter eggs (twice!), the groom’s armadillo cake, shrimp at the festival, Clairee and Quiser in the grocery store, Annelle cooking something that freezes beautifully, and then there’s Truvy’s Cuppa Cuppa Cuppa Cake.

During one of the beauty shop scenes Clairee asks Truvy for the recipe for Cuppa Cuppa Cuppa, and Truvy replies, “It’s just a cuppa flour, a cuppa sugar, and a cuppa fruit cocktail, with the juice. Mix it up and bake at 350 ‘til gold and bubbly.” Truvy then goes on to say how rich this dessert is, so she recommends serving it over ice cream to “cut the sweetness.”

You may notice how similar this recipe is to my Mom’s Fruit Pie. The main difference is the texture, which is due to the amount of liquid. Both, though, are rich and fabulous, so enjoy!

Cuppa Cuppa Cuppa Cake

Ingredients:

• 1 cup self-rising flour (Bisquick also works great.)
• 1 cup sugar
• 1 cup fruit cocktail with the syrup (Use the entire 15-ounce can for added moisture.)

Directions:

Preheat the oven to 350 F.

Mix the ingredients until blended, and then pour into the lightly greased 8x8 baking dish, spreading the batter out as needed.

Bake until golden brown and bubbly, usually about 40 or 45 minutes.