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I remember the first time I made this 5-Ingredient Slow Cooker Fruit Cocktail Cake: it felt like dessert magic — pantry staples plus a slow cooker, and everyone wanted seconds. This recipe turns a boxed cake mix and canned fruit into a warm, saucy, spoonable dessert that’s perfect for potlucks, busy weeknights, or casual holiday gatherings. If you like hands-off slow-cooker meals, you might also enjoy these best-ever slow cooker BBQ beef sandwiches for savory inspiration.

Why you’ll love this dish

This cake is the definition of comfort with almost no fuss. It combines a buttery yellow cake mix with the juice and fruit from canned fruit cocktail to create a moist, slightly saucy crumb — like a hybrid between a dump cake and a cobbler. It’s also budget-friendly, kid-approved, and ideal when you want dessert but don’t want to babysit the oven.

“Spoons disappeared fast — warm, sweet, and so easy. The coconut was the perfect finishing touch.” — a quick review from family testing

Reasons to reach for this recipe:

Hands-off: the slow cooker does the work.
Pantry-friendly: uses common pantry items and one box of cake mix.
Crowd-pleasing: scoopable, warm, and easy to serve at gatherings.
Flexible: easily adapted to other canned fruits or cake-flavor swaps.

How this recipe comes together

Quick overview before you start:

Grease the slow cooker insert so the cake releases easily.
Mix the dry cake mix with the undrained fruit cocktail, eggs, and oil until just combined.
Fold in shredded sweetened coconut if you like the classic texture and flavor.
Pour into the slow cooker and cook covered until set — about 2–2½ hours on HIGH or 4–4½ hours on LOW.
Let it rest for 15 minutes, then scoop straight from the crock with ice cream or whipped cream.

This sets expectations for timing and the simple workflow so you can prep quickly and know when to check for doneness.

What you’ll need

1 box (15.25 ounces) yellow cake mix
2 cans (15 ounces each) fruit cocktail in juice, undrained
2 large eggs
1/3 cup neutral oil (canola or vegetable oil recommended)
1/2 cup shredded sweetened coconut (optional, but classic)

Ingredient notes and substitutions:

Use a white cake or butter cake mix if you prefer a different flavor profile.
For a lighter fat option, try applesauce in place of some (not all) oil — expect a slightly different texture.
If you need gluten-free, swap in a gluten-free yellow cake mix (results may vary).
Canned fruit varieties: peaches, pineapple, or mixed fruit work, but liquid content will affect texture slightly.

How to prepare it

5-Ingredient slow cooker fruit cocktail cake served in a dish

Lightly grease the insert of a 4- to 6-quart slow cooker with cooking spray or a thin layer of oil. Make sure you cover the sides and bottom.
In a large mixing bowl, add the dry yellow cake mix.
Pour both cans of fruit cocktail into the bowl, juices included.
Add the eggs and the 1/3 cup of neutral oil. Stir gently until ingredients are just combined — don’t overmix.
Fold in the shredded sweetened coconut if you’re using it.
Pour the batter into the prepared slow cooker and level the surface with a spatula.
Cover and cook until set: HIGH for 2 to 2½ hours, or LOW for 4 to 4½ hours. Check at the earlier end of the range for your slow cooker, as heat levels vary.
When the cake is done, it should be set in the center and a toothpick inserted near the middle will come out with moist crumbs (not raw batter). Let it sit covered for about 15 minutes to settle.
Serve warm, scooped directly from the slow cooker. Top with ice cream, whipped cream, or extra toasted coconut.

Best ways to enjoy it

Scoop warm into bowls and top with vanilla ice cream or a generous dollop of whipped cream.
Toast extra shredded coconut and sprinkle on top for crunch and a toasted flavor.
For a tangy contrast, add a spoonful of Greek yogurt or mascarpone.
Serve alongside coffee for a cozy brunch offering, or pair with black tea at a casual get-together.
To make it portable, spoon into jars and close the lid for potlucks — keep refrigerated when not serving.

Storage and reheating tips

Refrigerate: Cool the cake to room temperature (no longer than 2 hours), then transfer to an airtight container or cover the slow cooker insert with plastic wrap and foil. Store in the refrigerator for up to 4 days.
Freeze: Portion the cake into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Microwave single portions for 20–40 seconds until warm. To warm a larger amount, place the slow cooker on LOW with the lid on for 20–30 minutes, stirring once or twice.
Food safety: Because this contains eggs and canned fruit juices, follow standard food-safety timelines: refrigerate within 2 hours of cooking, and heat leftovers to at least 165°F (74°C) before serving if you’re reheating.

Helpful cooking tips

Don’t overmix: Stir until combined — a few streaks in the batter are fine. Overmixing can make the crumb dense.
Grease well: A thin coat of oil or nonstick spray prevents the cake from sticking to the sides. You can use a slow-cooker liner if you prefer, but avoid high-heat liners if your cooker runs hot.
Know your cooker: Every slow cooker runs a bit differently. Start checking 10–15 minutes before the minimum time recommended.
Test doneness: A toothpick inserted in the center should come out with moist crumbs. If it’s wet batter, cook 10–15 minutes longer and test again.
Coconut tip: If using shredded sweetened coconut, toasting it lightly in a dry skillet for 2–3 minutes before folding in or sprinkling on top adds depth of flavor.
If your slow cooker runs hot and the cake browns unevenly on top, tent a piece of foil loosely over the lid in the final 30 minutes.

In case you want slow-cooker dinner ideas to pair with this dessert, check this savory slow-cooker inspiration with best slow cooker Mississippi pork roast.

Creative twists

Tropical twist: Use crushed pineapple (drained) plus mandarin oranges for a brighter, tropical cake.
Nutty crunch: Stir in 1/2 cup chopped pecans or walnuts for texture. Toast them first for more flavor.
Chocolate surprise: Swap half the cake mix for chocolate cake mix for a marbled result.
Lower-sugar: Use a reduced-sugar cake mix and drain the canned fruit to cut sweetness; you’ll lose some sauciness but keep the concept.
Vegan-ish: Use a vegan cake mix and replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Results vary; test timing.
Oven-baked: If you prefer oven baking, transfer batter to a greased 9×13 pan and bake at 350°F for 30–40 minutes or until set.

For another crock-pot cake take on fruit cocktail, see this fun three-ingredient variation of a fruit cocktail dump cake with different method and texture at a different slow-cooker collection that also includes easy recipes.

Your questions answered

Q: Can I use frozen fruit cocktail or drained fruit?
A: Frozen fruit adds extra moisture; thaw and drain partially before using. Draining canned fruit will reduce the liquid the cake relies on; if drained, add about 1/3 cup juice or water so the batter isn’t too dry.
Q: How do I know the cake is done?
A: The center should be set and a toothpick will come out with moist crumbs but not wet batter. The edges should pull slightly from the insert.
Q: Can I make this without eggs?
A: You can try egg replacers or flax eggs, but texture may change. Expect a denser, slightly different crumb and possibly longer cook time.
Q: Can I double the recipe for a larger slow cooker?
A: You can scale up, but avoid filling the slow cooker more than two-thirds full to ensure even cooking. Increase cooking time and check for doneness periodically.
Q: Is it safe to leave the cake in the slow cooker for serving at a party?
A: If you’re keeping it warm for an extended period, keep the cooker on the WARM setting and stir occasionally. For food safety, avoid leaving the cake out at room temperature for more than 2 hours.

Conclusion

For more slow-cooker fruit cocktail cake takes and visual guides, this Easy Crock Pot Fruit Cocktail Cake recipe provides a similar, easy approach you can compare techniques with. If you’re curious how other cooks turn fruit cocktail into a fuss-free dessert, this Fruit Cocktail Cake – 3 Ingredient Dump Cake Recipe is a helpful reference. And for a variation that compares portion control and points, check the Crock Pot Fruit Cocktail Cake with Weight Watchers Points for tips on lighter swaps and serving sizes.

Enjoy the warm, saucy comfort of this slow-cooker cake — simple ingredients, minimal effort, maximum nostalgia.