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Our mom used to make this Fruit Cocktail Cake for us when we were growing up. It still amazes me today how tasting the simple flavors of this cake can really transport me back in time.
I asked her recently where the recipe came from and all she knows is that my grandmother copied it down from somewhere – most likely from a magazine or the back of some box.
Of course my mom would always bake this cake in the oven, but I wanted to try something different. I figured why not bake it in my casserole crock?!?!
Easy Slow Cooker Fruit Cocktail Cake Ingredients
- Yellow cake mix – Though I’ve only tried this with yellow cake mix, I plan on experimenting with other flavors such as white, spice, coconut, and chocolate. A sugar free cake mix would also work.
- Canned fruit cocktail – a mix of various fruits, typically diced and preserved in syrup or juice. Common ingredients include pieces of peaches, pears, grapes, pineapple, and cherries. Mom always used the kind packed in heavy syrup. I usually opt for the kind packed in juice to save sugar, calories and WW Points.
- Eggs – provides structure and moist texture.
- Vegetable oil – any vegetable oil will work.
- Mini chocolate chips – If you don’t have mini chocolate chips you can give regular chocolate chips a rough chop to make them smaller.
Calories and WW Points
According to my calculations, each generous piece of this very moist and tasty cake (1/12th) has about 221 calories and 10 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into the WW app on a smartphone or tablet.)
6 Points Plus (Old Plan)
How to Make Easy Cake Mix 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 cake mix, fruit cocktail with all its juice, eggs and oil. 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.
Video: How To Make This Easy Crock Pot Fruit Cocktail Cake
If you haven’t seen it yet, early this year CrockPot came out with a 13×9-inch casserole crock (affiliate link) which is ideal for lasagnas, casseroles and cakes like this one.
It turned out so well that I entered it in this year’s CrockStars Contest. It didn’t win, but we sure had fun creating the video 🙂
If you’d rather make this cake from scratch in the oven, click here for Mom’s Quick Lunch Box Cake (AKA Choco Moist Cake) original recipe.
If you’ve made this easy Cake Mix Fruit Cocktail Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Crock Pot Fruit Cocktail Cake Recipe
Ingredients
- 1 yellow cake mix (16 to 18 ounces)
- 1 can (about 15 ounces) fruit cocktail in juice, undrained
- 2 eggs
- 2 tablespoons oil
- 1/4 cup mini chocolate chips
Instructions
- Add the cake mix, fruit cocktail with all it’s juice, eggs and oil to a mixing bowl. Beat with an electric mixer (affiliate link) until creamy and well blended, about 2 minutes.
- Spray the casserole crock with nonstick spray.
- Pour the batter into the prepared crock and smooth it out.
- Sprinkle the mini chocolate chips evenly over the top.
- Add 3 to 4 layers of paper towels over the crock before covering with the lid. (The paper towels help absorb the moisture that builds up inside the crock pot.)
- Cook on HIGH for 2 to 2-1/2 hours, or until a toothpick inserted in the center comes out clean, or with just a few moist crumbs.
- Turn off the slow cooker, remove the cover and paper towels and let sit for 15 minutes.
- Remove the ceramic insert and place on a wire rack to cool completely.
- Cut into 12 pieces and enjoy.
Notes
(You must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy WW Friendly Desserts
- Easy Pineapple Angel Food Cake
- WW Ice Cream Bar Ice Box Cake
- Low Fat Carrot Cake with Pineapple Cream Cheese Frosting
- Fresh Apple Cake
- Mom’s Quick Lunchbox Cake (AKA Choco Moist Cake)
More Helpful Articles for WeightWatchers
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.
I would love to know the directions for this if I would like to bake it in the oven.
Bake in a 9×13-inch pan at 350 degrees for 30 to 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. ~Martha
I love this cake! It’s one of my favorites from childhood. Mom always baked it from scratch but this easy variation with a cake mix and casserole crock pot is lots of fun 🙂