Oatmeal Cake II Recipe - Allrecipes.com
Oatmeal Cake II Recipe

Oatmeal Cake II

Recipe by  

"This a quick cake that 's hearty enough to serve for breakfast or brunch."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch cake Change Servings


  1. Pour the boiling water over the quick oats and let stand for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
  3. Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
  4. Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
  5. Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
  6. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.
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Reviews More Reviews

Most Helpful Positive Review
May 16, 2003

I made this for my family of six. Most of us loved it, but my teenage son thought it was kind of sweet. He still ate it all. LOL My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan, but I can't imagine it would have given me a very thick cake if I had used one. We'll definitely be making this again! Thanks!

Most Helpful Critical Review
Oct 01, 2010

This cake was good: sweet and hearty. Nonetheless, i can't give it any more than three stars since my idea of an oatmeal cake is more.. oatmealy! I will definitely try it out again and add a bunch more of oats.

Mar 31, 2007

Wow!! This was super easy and delicious. I baked it in a round pan (a 9x13 would have been too big, i think) and had a bit extra left over for a few muffins. I ommitted the raisins and added a crumb topping (1/4 cup flour, 1/4 cup brown sugar, 1 TB butter). Definitely will make this again!!

Mar 12, 2008

This was fabulous ! I used a 9x13 pan and increased the ingredients for 32 servings and it raised all the way to the top of the pan. I served it to a group of 16 and it was gone !!! No leftovers for me to bring back home. Everyone commented how moist and flavorful it was and several want the recipe. I did not add the raisins since I did not have any but I don't think it would have made that big of a difference. This cake is wonderful.

Mar 20, 2007

This was really good, although I did make some minor modifications. As suggested by other reviewers, I baked it in an 8x8 pan so it would not be so thin. I also added a little extra cinammon, used Splenda instead of sugar, and replaced the raisins with chocolate chips and chopped pecans. I will definitely make it again. Thanks!

Jan 27, 2003

This was very good, I will make again. Very moist. I made cupcakes(muffins) instead, it made 19 at 3/4 full.

Feb 20, 2009

I made a few changes to see if I could make do with less sugar: instead of white sugar I used 1/3 c. honey. I increased the brown sugar to 1 and 1/3 cup, and used 2 tsp. cinnamon (not one) and instead of butter I used 3/4 c. applesauce. It was moist and good.

Jun 22, 2006

Yuuuum!! This was so good. Very moist and delicious. I only made two changes: I put it in an 8x8 pan because it looked like it wouldn't be enough for a 9x13 and i was probably right, it was perfect for an 8x8. I also didn't put in any raisins because no one in my family likes them. I will definitely make this again. Great job!


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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