Juicy Papa Cake

I have no idea what I originally called this cake.  I do, however, remember how we started calling it “Juicy Papa” cake.  It’s a rather long inside joke though, so I’ll save you from that.  Just adopt and accept it.  Make it your own.  Just know that this is a stupid easy cake to make and it is delicious.


Juicy Papa Cake

1 15.5 oz box yellow cake mix
2 15 oz cans fruit cocktail (any syrup style you like)
brown sugar

Pre-heat your oven to 350 deg F.

Mix the cake mix and fruit cocktail together.  If your fruit cocktail doesn’t already have maraschino cherries, you could pick up a jar and add them.  I don’t always do it, as you can see in this picture of the cake, but sometimes it’s a nice dash of red.  In any case, mix your cake mix and fruit cocktail together.  I’ve done this with both the large can and the small can, so you can experiment with the proportions that you like best.

Grease an 8×8″ square cake pan.  You don’t necessarily have to flour the pan, but it does make it easier to remove slices of cake in the future.  Add your cake mix and dust the top with brown sugar.  Throw it in the oven until a toothpick entered in the center comes out clean.  Sometimes it takes 20-30 minutes and sometimes it’s more like 45-60 minutes.  Depends on the ratio of cake mix to fruit cocktail I guess, but once it’s done, pull that cake out of the oven.

Let it cool a little bit, but this cake is really good warm.  Serve it up with a little homemade whipped cream.  YUM!

Of course, this is not gluten free.  I’ve yet to test it with a gluten free cake mix.  If you do try it, let me know how it came out in the comments!

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