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Number of Servings


  • 0.66 cup rolled oats
  • 0.5 cup golden raisins
  • 0.75 tsp. ground cinnamon
  • 0.25 tsp. ground nutmeg
  • 1 tbsp. Sunkist® orange zest
  • 0.75 cup boiling water
  • 3 tbsp. butter
  • 3 tbsp. brown sugar
  • 1 large Sunkist Navel orange, sliced
  • 0.66 cup packed brown sugar
  • 0.66 cup granulated sugar
  • 1 large egg
  • 0.33 cup vegetable oil
  • 1 cup all-purpose flour
  • 0.75 tsp. baking soda
  • 0.25 tsp. salt
  • 0.5 cup chopped pecans

Prep Time

PREPARATION: 30 minutes

COOKING: 1 hour

  1. Preheat oven to 350°F.
  2. Mix oats, raisins, cinnamon, nutmeg and Sunkist® orange zest in a heat-proof container and pour measured boiling water over mixture. Let sit for 15 minutes.
  3. Meanwhile, prepare the pan and orange layer and put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes.
  4. Leaving the peel of the Sunkist Navel orange, cut the ends and slice into 8 to 10 thin slices.
  5. Sprinkle with the 3 tbsp. of brown sugar, and then lay out the Sunkist Navel orange slices in a pretty pattern.
  6. In a mixer or large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well.
  7. In a small bowl, mix together the flour, baking soda and salt, and then add this mixture to the sugar mixture
  8. Add plumped oat mixture and pecans. Mix until well combined.
  9. Without moving the patterned orange layer, add batter into the cake pan carefully and then lightly rap pan on counter to release any bubbles.
  10. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden.
  11. After letting sit for 5 minutes after removing from oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.