Classic Oatmeal Cake with Praline Icing

Classic Oatmeal Cake with Praline Icing

I wanted to make an all American dessert for our Memorial Day cookout. Classic Oatmeal Cake with Praline Icing was at the top of my list (I also made chocolate chip cookies). Oatmeal cake is an old Southern classic. There are many variations of it circulating on-line. Some of the recipes include apple sauce or bananas or blueberries. I’ve also had a variation made with a cream cheese frosting. My favorite recipe is the version my aunt gave me long ago for a classic oatmeal cake.

Serving of Classic Oatmeal Cake

Classic Oatmeal Cake with Praline Icing is made with old-fashion oats (not the quick cooking kind), and a cake batter sweetened with brown sugar and flavored with cinnamon. The cake is traditionally baked in a 9 x 13-inch baking dish. The cake is topped with a coconut-pecan brown sugar mixture much like the icing on a German chocolate cake. The topping is poured over the cake while it’s still warm. That’s the best time to eat a slice, too.

Classic Oatmeal Cake

I should warn you — this cake is addictive. The combination of the warm oatmeal cake and the coconut-pecan brown sugar topping will leave you wanting more. It’s one of those cakes that you can’t resist. Each time you pass by the cake, you’ll take just a small bite, a little sliver of cake, until the only thing that’s left in the dish are shavings of coconut and a scant few crumbs.

Classic Oatmeal Cake Recipe
Prep time: 
Cook time: 
Total time: 
Yield: 16
For the cake:
  • 1 cup old fashion oats
  • 1 ½ cups boiling water
  • 1 cup brown sugar, packed
  • 1 cup white sugar
  • ½ cup vegetable oil or shortening
  • 2 eggs
  • 1 ½ cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
For the icing:
  • 8 tablespoons unsalted butter (or 1 stick)
  • 1 cup brown sugar, packed
  • ¼ cup evaporated milk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon of vanilla
  1. Pre-heat oven to 350°F. Pour boiling water over oats and let stand for about 20 minutes.
  2. In a medium size bowl, combine sugars, oil or shortening, and eggs; mix well. Add oats and mix.
  3. Add flour, soda, baking powder, salt, and cinnamon. Pour into a greased 13 x 9-inch pan. Bake for 30-35 minutes.
  4. In a medium saucepan, add butter, brown sugar, and milk. Boil until thick, about 10 minutes. Stir often. Remove from heat; add coconut, pecans, and vanilla. Pour over cake while warm.
Nutrition Information
Serving size: 102g Calories: 340 Fat: 18.0g Saturated fat: 7.1g Trans fat: 0.0g Carbohydrates: 43.9g Sugar: 31.3g Sodium: 213mg Fiber: 1.7g Protein: 3.3g Cholesterol: 37mg

 I shared this recipe at some of these awesome parties.


  1. says

    Pinning…this looks amazing! Oatmeal, praline, coconut. It all sounds amazing.

    I found the recipe via the #wineddown linkup. I was hooked by the title…until I saw the word “olive”. I’m happy that is your blog title and wasn’t included in the recipe. 😉

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