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–+ servings
Slice of Oatmeal Cake on a spatula.
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Oatmeal Cake

Warm or cold, this cake is lick your plate good. The taste is similar to a spice cake, but with an irresistible caramel coconut pecan topping.
Prep Time20 minutes
Cook Time37 minutes
Total Time57 minutes
Course: cake, Dessert
Cuisine: American
Keyword: Oatmeal cake
Servings: 15
Calories: 434kcal
Author: Echo Blickenstaff

Equipment

  • 9x13 Cake Pan

Ingredients

  • 1 ½ cups boiling water
  • 1 cup old-fashioned rolled oats
  • ½ cup shortening
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cup flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Oatmeal Cake Topping

  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup evaporated milk
  • 1 cup coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla

Instructions

  • Measure 1 cup old-fashioned rolled oats into a large mixing bowl. Pour 1 1/2 cups boiling water over the oats and let them sit until cooled.
    Glass bowl with oatmeal soaking in hot water.
  • Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick baking spray, or grease and flour the pan.
    Baking dish sprayed with non-stick cooking spray.
  • In a stand mixer or mixing bowl with an electric mixer, blend 1/2 cup shortening,1 cup brown sugar, 1 cup granulated sugar, and 2 eggs. Continue to blend until the mixture is light and fluffy.
    Mixing bowl of cake batter base with whisk attachment on the side.
  • In a separate bowl, sift together the dry ingredients: 1 1/2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
    Glass bowl of sifted dry ingredients. Sifter on the side.
  • Add the cooled oats and water and blend.
    Glass mixing bowl with oatmeal and cake base. Whisk attachment resting in the mixing bowl.
  • Add the dry ingredients to the mixer and blend well.
    Glass mixing bowl with cake base, dry ingredients and whisk attachment.
  • Pour the cake batter into the prepared 9x13 pan. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, prepare the topping.
    Baking dish with unbaked oatmeal cake.

For the Topping

  • Melt 1/2 cup butter in a medium saucepan on medium low heat. Add 1 cup brown sugar and stir until sugar has dissolved (about 5 minutes). Remove from heat.
    Saucepan with brown sugar butter mixture and a wooden spoon stirring.
  • Stir in 1/2 cup evaporated milk, 1 cup coconut, 1 cup chopped pecans, and 1 teaspoon vanilla.
    Saucepan with pecans and caramel added to brown sugar butter mixture with a wooden spoon resting in the pan.
  • Pour and spread onto the warm, baked cake. Place the cake under the broiler for a minute or two to toast the pecans and coconut. Serve warm.
    Baked Oatmeal Cake covered with pecan caramel topping in a baking dish.

Video

Nutrition

Calories: 434kcal | Carbohydrates: 58g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 228mg | Potassium: 158mg | Fiber: 2g | Sugar: 43g | Vitamin A: 245IU | Vitamin C: 0.4mg | Calcium: 64mg | Iron: 1mg