Garden Club Cake

Garden Club Cake

10 Reviews 1 Pic
Vicki Kerley
Recipe by  Vicki Kerley

“This cool moist cake is a delightful dessert, especially among the Yuma Garden Club ladies. Besides being yummy, it's also green!”

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Adjust Servings

Original recipe yields 1 9x13 inch pan



  1. Preheat oven to 325 F (165 degrees C) and grease the 9 x 13 inch glass baking dish or pan.
  2. In a large bowl, combine the cake mix and pudding mix. Add oil, eggs and lime flavored soda. Blend well, then stir in nuts. Pour into greased pan.
  3. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes or until tooth pick inserted into center of cake comes out clean. Allow cake to cool completely then frost with Green Thumb Frosting.
  4. Green Thumb Frosting: Beat pudding mix and cold milk for 2 minutes. Stir in whipped topping until blended. Spread over cake and refrigerate until served. Cake taste improved when refrigerated a few hours before serving. Best if refrigerated overnight!

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Reviews (10)

Rate This Recipe


This cake was a hit at my dinner party....and all my guest begged for the recipe. It was fast and easy to make....and scrumptious!



Moist and delicious are two good adjectives to describe this cake. It has a nice light pistachio taste. I made using Sprite soda and toasted the pecans and added toasted coconut. We really like cold cake so that was a plus in our book. The flavor did increase on the second day. Everyone enjoyed this cake and I will be making it again.



So, I gotta tell ya. I was in one of those "try something new" moods and I stumbled on this recipe. Very good! The whole family really enjoyed it and with it being so hot it was much better than a tried-and-true chocolate cake or something of the like. Thanks so much for sharing!

More Reviews

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Amount Per Serving (24 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 277 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Watergate Cake I


next recipe:

Pistachio Nut Cake II