Delicious oatmeal spice cake with apples, coconut, and praline topping.


Recipe Summary

40 mins
10 mins
1 hr 10 mins
20 mins
1 9x13-inch cake


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

  • Place oats into a bowl and cover with boiling water. Set aside.

  • Sift flour, pudding mix, cinnamon, salt, baking soda, cloves, and allspice together in a small mixing bowl. Set aside.

  • Beat brown sugar, white sugar, and butter together using an electric mixer until fluffy. Beat in eggs, 1 at a time, until combined. Stir in flour mixture and coconut until blended; stir in softened oats and apples until well blended, making sure not to overmix. Pour batter into the prepared pan.

  • Bake in the preheated oven until lightly browned on top and a toothpick or knife inserted into the center comes out clean, 35 to 40 minutes.

  • While cake is baking, melt butter in a medium saucepan over medium-high heat. Boil, stirring constantly, until butter begins to brown, 2 to 3 minutes. Reduce heat to low and stir in brown sugar and coconut milk until well blended; stir in coconut and pecans. Remove from heat.

  • Remove cake from the oven and immediately spread butter mixture over the top. Set an oven rack 2 to 4 inches from the heat source and preheat the oven's broiler.

  • Broil cake in the preheated oven until topping bubbles and browns, about 2 minutes, making sure not to burn. Remove pan from the oven. Let topping absorb into the cake before serving, about 10 minutes.

Cook's Notes:

Use 1/2 cup liquid egg substitute (such as Egg Beaters(R)) instead of eggs

Use evaporated or 1% milk instead of coconut milk, if preferred.

Nutrition Facts

488 calories; protein 4.2g; carbohydrates 68.2g; fat 23.8g; cholesterol 58.2mg; sodium 505.6mg. Full Nutrition