Oatmeal Praline Cake

Oatmeal Praline Cake

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"An easy spice cake. An old recipe of my grandmother's."
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1 h 50 m servings 586 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 91.5g
  • 30%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
  2. In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
  4. In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.


  1. 18 Ratings

Most helpful positive review

This is not meant to be baked in a 9x9 pan, a 9x13 is more like it! Very good flavor!

Most helpful critical review

I left off the pecans for my husband, but we all liked the cake. It is an excellent spice cake, but the topping was a little chewy.

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Most positive
Least positive

This is not meant to be baked in a 9x9 pan, a 9x13 is more like it! Very good flavor!

This brings back wonderful memoryies of baking with my grandma when I was young. I don't have her recipe but this is exactly like the one she made right down to the frosting, we must have double...

This is an old fashioned cake. When I was growing up we called it "Lazy Dazy Cake". I always double the broiled on frosting ingredients. I'm glad to have found the recipe for this sentimental...

My family has been making this cake for years. After icing put cake under broiler to brown coconut.

This is one of my favorite recipes. I recommend broiling the topping however and have even omitted the nuts on occasion when I didn't have them on hand. My recipe calls for 1 1/4c boiling water...

A good cake recipe, but the topping on mine all went to the sides of the pan! When I took it out the sides of the cake had a jelly-ish coating from the icing mixture. It tasted nice, but it wa...

good, but not a big seller at my house because of the pecans in the icing. The cake was moist and stayed that way for a long time. Very spicy and good. Great fall cake. 11/2007

I have the postcard that my aunt mailed the recipe to my Mother on in 1964. It is really delicious. We always added a small can of crushed pineapple and my mother use to add some drained fruit...

Needs to be made in a larger pan so the topping doesn't spill over into the oven - wouldn't want to waste any of that gooey deliciousness!

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