Here's the dessert as given by Truvy of Steel Magnolias fame. Remember that scene where she describes the cake as a, "Cuppa self-rising flour, a cuppa sugar, and a cuppa fruit cocktail."? Hence the name. Truvy also advises a scoop of vanilla ice cream to accompany, but unsweetened, unflavored whipped cream is the perfect foil for the cake's sweetness.
If you're concerned about too much sugar, try using fruits canned in lighter syrup or, even better, natural juices with no sugar added. Any good canned fruit can be subbed for the cocktail. I like pineapple chunks, sliced peaches, even canned plain apple slices (not pie filling!) will work. If using canned sliced apples, spike the flavor with cinnamon, nutmeg, allspice added to the sugar.
Ingredients:
1 C. self-rising flour
1 C. sugar
1 C. fruit cocktail (or any canned fruit) with juice/syrup
Preheat oven to 350° F. Grease or spray an 8-inch round or square cake pan.
Stir together flour, sugar, and fruit just until combined. Do NOT over mix or beat!
Pour into prepared pan and bake for 30-45 minutes or until crust is browned and fruit is bubbly. Serve warm with unsweetened whipped cream or vanilla ice cream.
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