Shoo Fly Cake

Shoo Fly Cake

10

"A variation on the old Pennsylvania Dutch favorite, Shoo Fly Pie. Not as sweet or gooey as Shoo Fly Pie, this cake is much better the day after you bake it. Works really well as cupcakes. I made mini cupcakes for Christmas, always a hit."
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Ingredients

servings 278 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 336 mg
  • 13%

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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
  2. Dissolve soda in boiling water. Set aside.
  3. Mix together flour, brown sugar, salt, and vegetable oil to form a crumb-like mixture. Reserve 1 cup of the crumbs. Mix the remaining crumbs with the water and soda mixture. Pour batter into the prepared pan. Sprinkle the reserved crumbs on top.
  4. Bake for 45 minutes, or until done.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

When the correct ingredients are used this recipe is 5 stars and very easy. This is very similar to my family recipe, except (as others have noticed) it's missing the most important ingredient ...

Most helpful critical review

The cake tasted too floury and was somewhat puddingy. My family did not like it.

When the correct ingredients are used this recipe is 5 stars and very easy. This is very similar to my family recipe, except (as others have noticed) it's missing the most important ingredient ...

I make this cake from my mother-in-laws recipe. She is PA Dutch. You really need molasses - use instead of oil. Will taste more like shoo-fly pie. I rated this recipe using molasses not oil.

The cake tasted too floury and was somewhat puddingy. My family did not like it.

This recipe did not taste at all like shoo fly pie....probably because there is no molasses in the recipe.

Did not taste like shoo fly at all. Made again with black strap molasses (half oil/half molasses) turned out much better.I kept the oil unlike others to keep moisture in the cake.

I've never tasted Shoo Fly Pie, so I can't compare to that. But instead of just oil, I put a little bit of oil, and a lot of maple syrup (didn't have molasses). It tastes good to me! The consist...

Easy to make. Floury taste. We added maple syrup and it turned out great, though.

This cake was kinda dry, and not molasses tasting like a shoo fly pie has. The recipe didn't have any molasses in it maybe that's why it didn't have the shoo fly pie taste / flavor ? Most of th...

My mother got this recipe from a friend a long time ago and lost it. I finally found it here and remember it as a child. It's great for breakfast too!