• 19 Ratings

Fall cakes don't get much better than this -- moist, fluffy cake gets topped with chopped pecans and melty butterscotch pieces. Get ready to dig in!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Place oats in a large bowl. Pour the boiling water over oats; let stand for 10 minutes. Grease and flour a 13x9x2-inch baking pan; set aside.

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  • Add granulated sugar, brown sugar, and butter to oats mixture; stir until butter is melted. Stir in eggs until combined. Stir in flour, baking soda, orange peel, and salt until combined. Stir in 1 cup of the butterscotch pieces.

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  • Pour batter into the prepared pan. Sprinkle with pecans and the remaining butterscotch pieces. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.

Nutrition Facts

294 calories; 13 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 33 mg cholesterol; 167 mg sodium. 134 mg potassium; 43 g carbohydrates; 2 g fiber; 30 g sugar; 4 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Reviews

19 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 5