
Oatmeal Cake
Reinventing an old family classic. Dive into this gooey crust and reveal a soft and slightly spiced center. A no-fuss fall favorite, this sweet cake is great anytime of year.

HOW TO MAKE OATMEAL CAKE
*Note: The full printable recipe card is below
Prep: Start by preheating the oven to 350 degrees. Grease a 13×9 inch pan with butter or cooking spray. Add oatmeal to boiling water and set aside to cool.
Cake: In a large bowl, beat granulated sugar, brown sugar, and shortening with electric mixer on medium speed until light and fluffy. Beat in 2 eggs and vanilla. On low speed beat in flour, baking soda, cinnamon, salt and oats until combined. Spread batter evenly in pan. Bake for 20 minutes.
Icing: In a small bowl, beat softened butter, brown sugar, and eggs until smooth. Stir in coconut and pecans. Spoon over warm cake; spread to cover.
Bake: Bake for 40 minutes longer. Let cake stand for 10 minutes and enjoy. ♥


RECIPE TIPS
• Once the cake has completely cooled, transfer it to an airtight container. Store at room temperature for 2 days and up to 5 days in the fridge.
• If you hate coconut…it can be omitted!


Oatmeal Cake
Ingredients
- 1 1/3 cup boiling water
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 1 1/3 cup brown sugar
- 3/4 cup shortening
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
Icing
- 3 Tbsp butter softened
- 1 1/2 cup brown sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Start by preheating the oven to 350 degrees. Grease a 13×9 inch pan with butter or cooking spray.
- Add oatmeal to boiling water and set aside to cool.
- In a large bowl, beat granulated sugar, brown sugar, and shortening with electric mixer on medium speed until light and fluffy. Beat in 2 eggs and vanilla. On low speed beat in flour, baking soda, cinnamon, salt and oats until combined. Spread batter evenly in pan. Bake for 20 minutes.
- In a small bowl, beat softened butter, brown sugar, and eggs until smooth. Stir in coconut and pecans. Spoon over warm cake; spread to cover.
- Bake for 40 minutes longer. Let cake stand for 10 minutes and enjoy.

