Ingredients
- 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 work best)
- 1/2 cup shredded sweetened coconut (optional but classic)
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the insert of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of oil. This prevents sticking and makes cleanup much easier.
Step 2: Mix the Batter
In a large mixing bowl, add:
- Dry yellow cake mix
- Both cans of fruit cocktail with all the juice
- Eggs
- Oil
Stir gently using a spatula or wooden spoon until just combined. Make sure there are no dry pockets of cake mix, but avoid overmixing. The batter will be looser than traditional cake batter—this is normal and helps keep the cake moist.
Step 3: Add the Coconut (Optional)
If using coconut, gently fold it into the batter until evenly distributed. This adds a classic texture and subtle sweetness.
Step 4: Transfer to Slow Cooker
Pour the batter into the prepared slow cooker insert. Use the back of a spoon or spatula to spread it into an even layer.
Step 5: Cook the Cake
Cover with the lid and cook:
- On HIGH: 2 to 2½ hours
- On LOW: 4 to 4½ hours
The cake is done when the center is set and a toothpick inserted into the middle comes out mostly clean. A little moisture is fine, but it shouldn’t be wet batter.
Step 6: Rest Before Serving
Turn off the slow cooker and let the cake rest, covered, for about 15 minutes. This helps the cake firm up slightly and makes scooping easier.
Step 7: Serve
Serve warm, scooped directly from the slow cooker into bowls. Top with:
- Vanilla ice cream
- Whipped cream
- Extra coconut
- A drizzle of caramel sauce
Variations & Pro Tips
- Nutty version: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle them on top during the last 30 minutes of cooking.
- Less sweet option: Use fruit cocktail packed in juice (not syrup) and reduce coconut to ¼ cup or omit it.
- Spiced cake: Add 1 teaspoon cinnamon and a pinch of nutmeg or allspice to the dry cake mix.
- Cake mix swaps: White cake mix makes it lighter; butter or vanilla cake mix adds richness.
- Caramel finish: Sprinkle 2–3 tablespoons brown sugar over the batter before cooking for a glossy, caramelized top.
- For a crowd: Double the recipe in a large slow cooker and add 30–45 minutes to the cooking time.
- Important tip: Avoid lifting the lid often—each peek releases heat and can affect the texture.
Storage & Reheating
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat individual portions in the microwave until warm
- This cake is best enjoyed warm but still delicious chilled
Final Thoughts
This Slow Cooker Fruit Cocktail Cake is proof that simple ingredients can create truly comforting desserts. Whether you’re making it for family, guests, or just yourself, it’s a reliable, no-fail recipe that delivers every time.