Go Back

Slow Cooker Fruit Cocktail Cake

A convenient, moist fruit cocktail cake cooked in a slow cooker, perfect for potlucks and brunches.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box (15.25 ounces) yellow cake mix
  • 2 cans (15 ounces each) fruit cocktail in juice, undrained Substitute with 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.

Method
 

Preparation
  1. Lightly spray the insert of a 6-quart slow cooker with nonstick spray or line with a slow-cooker liner.
  2. 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.
  3. 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.
Cooking
  1. Pour the batter into the prepared slow cooker and spread evenly. Sprinkle remaining coconut on top if using.
  2. Cover and cook on LOW for 2.5–3 hours, or until a toothpick inserted in the middle comes out clean.
  3. For a slightly caramelized top, remove the insert (if safe) and place it under a broiler for 1–2 minutes, watching closely.
Serving
  1. 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.

Notes

Use fruit cocktail in juice for the best balance; if using heavy syrup, drain and rinse slightly. For gluten-free, choose a certified gluten-free yellow cake mix.