5-Ingredient Slow Cooker Fruit Cocktail Cake
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I still remember the first time I tucked a boxed cake mix and two cans of fruit cocktail into my slow cooker—what came out was an impossibly tender, jammy dessert that tasted like summer campfires and Sunday potlucks. This 5-Ingredient Slow Cooker Fruit Cocktail Cake is the perfect no-fuss sweet to bring to a brunch, feed a crowd at a picnic, or make on a busy weeknight when you want dessert without babysitting the oven. If you want the original recipe notes and photos, check the full slow cooker recipe for a visual step-by-step.
Why you’ll love this dish
This fruit cocktail cake is a tiny miracle of convenience: one box of yellow cake mix, canned fruit (no draining), a couple of eggs, oil, and optional coconut transform into a moist, flavorful cake while you go about your day. It’s budget-friendly, kid-approved, and unfussy—great for potlucks, bake sales, or an easy after-dinner treat. The slow cooker keeps the cake warm and prevents it from drying out like a conventional oven might.
"A weeknight lifesaver—sweet, soft, and no-fuss. Everyone asks for the recipe." — a regular at my neighborhood potluck
Why this recipe works: the fruit juices mingle with the dry cake mix, essentially creating a dump-cake texture but with an evenly baked, tender crumb because the slow cooker cooks low and slow. The optional coconut adds texture and tropical flavor, especially if you toast it first.
Step-by-step overview
You’ll mix the cake mix with eggs and oil, fold in the undrained fruit cocktail, spread the batter in the slow cooker, and cook on LOW until a tester comes out clean. No creaming, no sifting—just combine, pour, and let the cooker do the work. Total hands-on time: about 10 minutes. Cook time: roughly 2.5–3 hours on LOW (see tips for timing variations).
What you’ll need
- 1 box (15.25 ounces) yellow cake mix
- 2 cans (15 ounces each) fruit cocktail in juice, undrained (sub peaches, pineapple, or mixed fruit if desired)
- 2 large eggs
- 1/3 cup neutral oil (canola or vegetable). For lower fat, substitute unsweetened applesauce 1:1.
- 1/2 cup shredded sweetened coconut (optional). Toast in a dry skillet until golden for more flavor.
Notes: Use fruit cocktail in juice (not heavy syrup) for the best balance; if using fruit packed in heavy syrup, drain and rinse slightly to avoid an overly sweet cake. For gluten-free, choose a certified gluten-free yellow cake mix.
Step-by-step instructions
Preparation
- Lightly spray the insert of a 6-quart slow cooker with nonstick spray or line it with a slow-cooker liner. This prevents sticking and makes cleanup easier.
- In a large bowl, whisk the 2 eggs with the 1/3 cup oil until combined. Add the entire cake mix and stir until moistened. The batter will be thick.
- Fold in both cans of fruit cocktail, including the juice. Stir gently so fruit pieces remain intact but are evenly distributed. If using coconut, fold most of it in now and reserve a little for topping.
Cooking
4. Pour the batter into the prepared slow cooker and spread it evenly with a spatula. Sprinkle remaining coconut on top if using.
5. Cover and cook on LOW for 2.5–3 hours, or until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Avoid opening the lid frequently—each peek can add 10–15 minutes to cook time.
6. If you prefer a slightly caramelized top, remove the insert (if safe) and place it under a broiler for 1–2 minutes—watch closely to avoid burning.
Serving
7. Let the cake rest in the slow cooker for 10–15 minutes before slicing. Serve warm with whipped cream, vanilla ice cream, or a drizzle of sweetened condensed milk for extra decadence.
Best ways to enjoy it
Slice warm for the softest texture. Pair this cake with a scoop of vanilla ice cream and a sprinkle of toasted coconut for contrast. For brunch, serve with a dollop of Greek yogurt and a handful of fresh berries to cut the sweetness. If bringing to a potluck, keep the cake in the slow cooker on the warm setting and supply a ladle or spatula for easy serving.
Storage and reheating tips
Refrigeration: Cool the cake to room temperature, cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 4 days.
Freezing: Slice, wrap each piece in plastic, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Warm individual slices in the microwave for 20–30 seconds, or reheat larger portions in a 325°F oven for 10–12 minutes covered with foil. If warming from frozen, defrost first. For food safety, do not leave the cake at room temperature for more than 2 hours.
Helpful cooking tips
- Spray the slow-cooker insert well or use a liner to prevent sticking—fruit juices can caramelize on the base.
- Use undrained fruit cocktail as written; the juices hydrate the cake mix and create that silky crumb. If you must drain, reserve some juice and add it back (about 1/4 cup) so the batter isn’t dry.
- If your slow cooker runs hot, check at 2 hours; if it runs cool, you may need up to 3.5 hours. Every cooker is different.
- To toast coconut: heat a dry skillet over medium, add coconut, and stir for 2–4 minutes until golden and fragrant. Cool before using.
- For even baking, level the batter in the insert and avoid overfilling—fill no more than two-thirds full.
Incorporate this idea into more slow-cooker desserts like the zesty lemon pudding cake for something lighter—here’s a good reference for a similar slow-cooker dessert: slow-cooker lemon pudding cake.
Creative twists
- Fruit swaps: Substitute the fruit cocktail with canned peaches (in juice) or crushed pineapple for different flavor profiles.
- Nutty crunch: Scatter chopped pecans or walnuts over the top before cooking for a streusel-like crunch.
- Glaze it: Drizzle a simple powdered sugar glaze or warm caramel sauce over slices.
- Lower-fat / vegan: Use applesauce for the oil; for a vegan version, use egg replacer and a vegan cake mix.
- Boozy upgrade: Stir 1–2 tablespoons rum or bourbon into the batter for adult-friendly depth.
For an alternate savory slow-cooker idea that pairs well with potluck menus, see this chicken-and-potatoes slow-cooker recipe for a main course option: slow-cooker 5-ingredient chicken and potatoes.
FAQ
Q: How long does this take from start to finish?
A: Hands-on time is about 10 minutes. Cook time is typically 2.5–3 hours on LOW, plus 10–15 minutes resting before serving.
Q: Can I use drained fruit cocktail instead of undrained?
A: You can, but drain only if the fruit is in heavy syrup—reserve about 1/4 cup of juice to add back to the batter so the cake stays moist.
Q: Can I bake this in the oven instead?
A: Yes. Pour the batter into a greased 9×13-inch pan and bake at 350°F for 30–40 minutes until a toothpick comes out clean. Baking will yield a slightly different texture—more conventional cake-like than slow-cooked jammy.
Q: Can I double the recipe?
A: It’s better to make two separate slow-cooker cakes than to double in one insert; overfilling will prevent even cooking. Use two cookers or bake one in the oven.
Q: How do I prevent the bottom from burning?
A: Use a liner or spray well, cook on LOW, and avoid using the HIGH setting. If the cooker has a tendency to over-brown, check earlier than the suggested time.
Conclusion
If you want a similar approach with slightly different proportions and notes, this Easy Crock Pot Fruit Cocktail Cake write-up offers useful photos and tips. For a very minimal "dump cake" technique that emphasizes simplicity, compare with the Fruit Cocktail Cake – 3 Ingredient Dump Cake Recipe to see how ingredients and textures differ. For an alternative weighing of points and portion ideas, this Crock Pot Fruit Cocktail Cake w/ Weight Watchers Points article is handy.
Slow Cooker Fruit Cocktail Cake
Ingredients
Method
- Lightly spray the insert of a 6-quart slow cooker with nonstick spray or line with a slow-cooker liner.
- In a large bowl, whisk the eggs with the oil until combined. Add the cake mix and stir until moistened; the batter will be thick.
- Fold in the fruit cocktail with juice, stirring gently to keep fruit intact. If using, fold in most of the coconut and reserve some for topping.
- Pour the batter into the prepared slow cooker and spread evenly. Sprinkle remaining coconut on top if using.
- Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the middle comes out clean.
- For a slightly caramelized top, remove the insert (if safe) and place it under a broiler for 1–2 minutes, watching closely.
- Let the cake rest in the slow cooker for 10–15 minutes before slicing. Serve warm with whipped cream, vanilla ice cream, or sweetened condensed milk.
