Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease the bottom and sides of a 9-inch pie dish or a standard cake pan with a little extra butter or non-stick cooking spray to prevent sticking.

Mix the Batter: In a large mixing bowl, add the self-rising flour, granulated sugar, and the entire can of fruit cocktail (including all the juices). Gently stir the ingredients together with a spatula or wooden spoon until just combined. Do not overmix; stop stirring as soon as the dry flour disappears.

Transfer: Pour the thick fruit batter into your prepared pie dish or cake pan, using your spatula to gently spread it out into an even layer.

Add Butter: Slice the ¼ cup of unsalted butter into small pats. Distribute the pats of butter evenly across the entire top surface of the raw batter.

Bake: Place the pan on the center rack of the preheated oven. Bake the cake for 35-40 minutes, or until the top forms a beautifully crisp crust and turns a deep golden brown color.

Cool & Serve: Remove the cake from the oven and allow it to cool in the pan for a minimum of 10 minutes. Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream!