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

Lightly grease the insert of a 4- to 6-quart slow cooker with cooking spray or a thin layer of oil to help prevent sticking.

In a large mixing bowl, combine the dry yellow cake mix, both cans of fruit cocktail with their juices, the eggs, and the oil.

Stir the mixture with a spatula or wooden spoon until just combined and no visible dry pockets of cake mix remain. The batter will be looser than a typical cake batter because of the fruit and juice.

Fold in the shredded sweetened coconut, if using, distributing it evenly throughout the batter.

Pour the batter into the prepared slow cooker insert and spread it into an even layer with the back of a spoon or spatula.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the cake is set in the center and a toothpick inserted into the middle comes out mostly clean (a bit of moisture is fine, but it shouldn’t be wet batter).

Once done, turn off the slow cooker and let the cake sit, covered, for about 15 minutes to firm up slightly. This rest makes it easier to scoop and helps the flavors settle.

Serve the cake warm, scooped directly from the slow cooker into bowls. Top with ice cream, whipped cream, or your favorite garnish, if desired.

Because this recipe is so simple, it’s a great canvas for small tweaks. For a nuttier version, stir 1/2 cup of chopped pecans or walnuts into the batter along with the coconut, or simply sprinkle them on top during the last 30 minutes of cooking so they stay toasty. If you prefer a slightly less sweet dessert, use fruit cocktail packed in juice rather than heavy syrup, and you can reduce the coconut to 1/4 cup or omit it entirely. A spice variation is lovely in cooler months: add 1 teaspoon ground cinnamon and a pinch of nutmeg or allspice to the dry cake mix before combining with the wet ingredients. You can also swap the yellow cake mix for white cake mix for a lighter flavor, or a butter or vanilla cake mix for a richer result. If you enjoy a caramelized finish, sprinkle 2 to 3 tablespoons of brown sugar over the top of the batter before cooking; it will melt into a glossy, slightly sticky layer. For serving a crowd, double the recipe in a larger slow cooker, but keep an eye on the cook time—thicker batter may need an extra 30 to 45 minutes. Finally, resist the urge to lift the lid frequently; each peek releases heat and steam, which can lengthen the cooking time and affect the cake’s texture.