Garden Club Cake

Garden Club Cake

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"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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servings 277 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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!


  1. 12 Ratings

Most helpful positive review

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!

Most helpful critical review

gio gio very gioly good

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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 li...

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 t...

This cake is good and easy to make. However it is not as attractive as I was led to believe and only 1/2 the oil is needed or it is too wet.

very good. Just like I remembered it to be.

I made this for Easter and the adults really loved it! My daughter and son both love pastachio (sp?) pudding so they thought it was great, my daughter is graduating college this year, and my so...

I made the cake using applesauce instead of oil. I also used whipping cream instead of cool whip and added the toasted coconut to the frosting. My family liked the cake so I will make again.

I didn't read the frosting directions adequately before proceeding, it call for 2 cups of whipped topping...not a full container of cool whip! Fools rush in :) Still tastes great, I added a dr...

This was a great light and fluffy cake. Not too heavy to serve after a meal. And yummy too!

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