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When it’s too hot to turn on the oven but you’re craving something homemade and comforting, this slow cooker fruit cocktail cake is the answer.

Inspired by a nostalgic lunchbox-style snack cake my mom used to make, this version keeps all the charm of the original—moist, lightly sweet, and studded with fruit—while using your slow cooker to keep things cool and easy.

It’s simple, satisfying, and proof that a humble pantry cake can still feel like a treat.

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Crock Pot Fruit Cocktail Cake

Why You’ll Love This Snack Cake Recipe

  • No oven required—perfect for warm days
  • One-bowl, easy prep
  • Moist and lightly sweet with nostalgic flavor
  • Great for casual desserts or snacking

Ingredients & Substitutions

  • Flour – The recipe calls for all-purpose flour, You can substitute part or all with white whole wheat or whole wheat pastry flour for a more wholesome twist or your favorite gluten free flour (affiliate link) if you prefer.
  • Baking soda – Helps the cake rise and keeps it tender.
  • Salt – Enhances overall flavor.
  • Brown sugar – Adds sweetness and a subtle molasses flavor. You can use coconut sugar or a brown sugar substitute if desired.
  • Eggs – Bind the batter and add richness.
  • Butter, softened – Adds moisture and flavor. You can substitute a neutral oil or light butter alternative.
  • Canned fruit cocktail in juice (undrained) – The star of the recipe, adding moisture and natural sweetness. Be sure to use fruit packed in juice, not syrup. You can also experiment with other canned fruit mixes if needed.
  • Semi-sweet chocolate chips – Add a touch of indulgence. You can reduce the amount, omit them, or substitute dark or sugar-free chocolate chips.
  • Chopped nuts – Add texture and crunch. Walnuts or pecans work well, or you can leave them out if preferred.

Calories & WW Points

According to my calculations each serving has 218 calories and 10 WW Points.

Old WW Points: 6 PointsPlus

How to Make Slow Cooker Fruit Cocktail Cake

Step 1: Lightly coat your slow cooker (casserole crock or 6-quart) with nonstick spray.

Step 2: In a large bowl, combine the flour, baking soda, salt, brown sugar, eggs, butter, and undrained fruit cocktail. Beat for about 2 minutes until well blended.

Step 3: Pour the batter into the prepared slow cooker. Sprinkle chocolate chips and nuts evenly over the top.

Step 4: Place a few layers of paper towels over the slow cooker, then cover with the lid (this helps absorb moisture).

Step 5: Cook on HIGH for 1½ to 2½ hours, or until the cake is set and a toothpick inserted in the center comes out clean.

Step 6: Turn off the slow cooker, uncover, and let the cake cool for at least 1 hour before serving. 

Recipe Notes & Tips

  • This cake is naturally moist thanks to the fruit—no frosting needed.
  • Using fruit packed in juice keeps the calories and Points lower.
  • The paper towel trick helps prevent excess condensation.
  • Delicious served slightly warm or at room temperature.
Crock Pot Fruit Cocktail Cake
5 from 2 votes

Easy Slow Cooker Fruit Cocktail Cake

By Martha | Simple Nourished Living
One of my favorite cakes from child hood adapted for the slow cooker, this crock pot fruit cocktail cake is a hit every time a I make it.
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 16
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Ingredients 

  • 2-1/4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/4 cup butter, softened
  • 1 can, 16 ounces fruit cocktail packed in juice, undrained
  • 3/4 cup semi-sweet chocolate chips
  • 1/2  cup chopped nuts

Instructions 

  • Ideal Slow Cooker Size: Casserole Crock or 6-Quart
  • Coat the slow cooker with nonstick spray.
  • In a large bowl combine the flour, baking soda, salt, brown sugar eggs, butter and fruit cocktail and beat with an electric mixer (affiliate link) for 2 minutes.
  • Pour batter into the prepared slow cooker and sprinkle the top with chocolate chips and nuts.
  • Place several layers of paper towels on top of the slow cooker and then set the lid in place.
  • Cook on HIGH for 1-1/2 to 2-1/2 hours, or until the cake is set to the touch and a wooden toothpick inserted in the center comes out clean.
  • Uncover and turn off the slow cooker. Let cool for at least 1 hour.

Notes

 
Weight Watchers Points: 10
Old Weight Watchers: *6 PointsPlus

Nutrition

Serving: 1piece, Calories: 218kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Slow Cooker Cake
Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

More Slow Cooker Cake Recipes

If you liked this recipe for crock pot fruit cocktail cake, you might also like:

Slow Cooker Fruit Cocktail Cake with Cake Mix.
Slow Cooker Apple Cake
Slow Cooker Chocolate Pudding Cake
Slow Cooker Applesauce Spice Cake

About Martha McKinnon

Weight Watchers Lifetime Member, Yoga Practitioner and Blogger who loves to share her passion for trying to create a happy, healthy, balanced life in what often feels like an overwhelming out of control world.

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5 from 2 votes (2 ratings without comment)

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