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5-Ingredient Slow Cooker Fruit Cocktail Cake

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A warm, saucy dessert made with pantry staples using a slow cooker, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 box (15.25 ounces) yellow cake mix
  • 2 cans (15 ounces each) fruit cocktail in juice, undrained Can use peaches, pineapple, or mixed fruit.
  • 2 large eggs
  • 1/3 cup neutral oil (canola or vegetable oil recommended) Substitute with applesauce for lower fat.
  • 1/2 cup shredded sweetened coconut (optional) Toast for extra flavor, if desired.

Method
 

Preparation
  1. Lightly grease the insert of a slow cooker.
  2. In a large mixing bowl, combine the dry yellow cake mix, undrained fruit cocktail, eggs, and oil. Stir until just combined, being careful not to overmix.
  3. Fold in the shredded coconut if using.
  4. Pour the batter into the prepared slow cooker and level the surface.
Cooking
  1. Cover and cook on HIGH for 2 to 2½ hours or on LOW for 4 to 4½ hours. Start checking for doneness at the minimum time.
  2. The cake is done when it is set in the center and a toothpick inserted comes out with moist crumbs.
  3. Let the cake rest covered for 15 minutes before serving.
Serving
  1. Scoop warm into bowls and top with ice cream or whipped cream.
  2. For added texture, toast extra coconut and sprinkle on top before serving.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 15g

Notes

For variations, try using different canned fruits or cake flavors. Substitute eggs with flax eggs for a vegan option.
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