Friends and Family May Line Up and Beg for a Piece of This Classic Cake – Wow!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I always have oatmeal on hand at home. It’s a breakfast staple and perfect for warming me up and helping me start my day. The whole family loves it, so I knew they’d approve of this cake that I clearly remember my Nana making. The very scent of this cake lingering in our kitchen brought back so many memories!
My favorite part was always the topping made from nuts, coconut and brown sugar and just dripping over the moist oatmeal cake. There’s no doubt she put every ounce of love into it, and I did the same for my little family. If you want a quick go-to cake for any day, this is the one!
Recipe and photo courtesy of Pillsbury
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Quick Tip: Serve this cake with a dollop of whipped cream, yum!
3 Comments
My family loved this cake my mom made a lot, but we called it poor mans cake
if I need to make it gluten free do you know what I need to do so it will come out properly?
I’ve made this cake for about 50 years now, and have yet to meet anyone who doesn’t love it! It can be made gluten free by just changing the flour to a rice flour, tapioca flour, or any flour that is non-wheat. It should turn out just fine.