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Oatmeal Cake II

"This a quick cake that 's hearty enough to serve for breakfast or brunch."
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servings 141 cals
Original recipe yields 24 servings (1 -9x13 inch cake)


  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  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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Read all reviews 60
  1. 67 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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 bun...

Most helpful
Most positive
Least positive

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 w...

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...

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 leftov...

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, us...

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 i...

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

This is an excellent basic recipe using oatmeal. I made it into muffins. I think it would be more interesting if it contained fresh berries instead of raisins. Adding a little wheat germ or fl...

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 p...

Great recipe - easy to prepare (made it into muffins). However, I adjusted it somewhat - added a 1/2 cup of white sugar and 1/2 cup brown sugar and it was sweet enough.