Pour canned mixed fruit into the slow cooker with 4 other ingredients and get a rainbow dessert my family kept scooping.

Fruit cocktail cake is one of those quietly brilliant mid-century recipes that has never really gone out of style, especially in the Midwest. It emerged in the 1950s and 60s, when canned fruit cocktail and boxed cake mix were pantry staples and home cooks were looking for thrifty, no-fuss desserts that still felt special. This slow cooker version keeps that retro charm but makes the process even easier: five ingredients, one bowl, and the set-it-and-forget-it convenience of a crockpot. The canned mixed fruit keeps the cake incredibly moist, almost pudding-like around the edges, with little pockets of fruit in every bite. It’s the kind of dessert you make when you want something warm, cozy, and nostalgic without heating up the whole kitchen or fussing with layers and frosting.

This slow cooker fruit cocktail cake is best served warm, scooped straight from the crock like a cobbler. It pairs beautifully with a scoop of vanilla ice cream, which melts into the warm cake and creates a sauce-like creaminess. Lightly sweetened whipped cream is another good option if you prefer something airier. For a little textural contrast, sprinkle toasted coconut or chopped toasted nuts over the top right before serving. Because the cake is quite sweet and fruity on its own, serve it after a simple dinner—think roast chicken, a green salad, and maybe some roasted vegetables—so the dessert can be the star without competing with heavier flavors.

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 (such as canola or vegetable oil)
1/2 cup shredded sweetened coconut (optional but classic)