Grease your slow cooker with cooking spray or butter. Pour cherry pie filling into the bottom, spreading it evenly. Add canned fruit cocktail on top without draining.

Evenly sprinkle the dry lemon cake mix over the fruit layer, avoiding stirring to allow the cake mix to rest gently on top.

Slice cold butter into thin ¼-inch pats and place evenly across the cake mix surface.

If using, sprinkle sweetened coconut flakes over the top of the cake mix for added flavor and texture.

Set slow cooker to low heat, cover, and cook for about 4 hours until edges are bubbling and top is set.

Remove lid, let cool for about 10 minutes; serve warm with ice cream or whipped cream.