Best Garden Club Cake Recipes

GARDEN CLUB CAKE

Garden Club Cake image

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

Provided by Vicki Kerley

Categories Desserts Cakes Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant pistachio pudding mix
3 eggs
1 cup vegetable oil
1 cup caffeinated citrus-flavored soda
1 cup chopped pecans
1 (3 ounce) package instant pistachio pudding mix
1 ½ cups milk
2 cups frozen whipped topping, thawed

Steps:

Preheat oven to 325 F (165 degrees C) and grease the 9 x 13 inch glass baking dish or pan.
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.
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.
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!

Nutrition Facts : Calories 276.6 calories, Carbohydrate 28.2 g, Cholesterol 24.5 mg, Fat 17.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 277.1 mg, Sugar 21.1 g

GARDEN CLUB PUMPKIN CAKE

GARDEN CLUB PUMPKIN CAKE image

Categories Cake Dessert Bake

Yield 10 people

Number Of Ingredients 16

Ingredients

Cake:
4 eggs
1 2/3 cups sugar
3/4 cup canola oil
2 cups flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 (14 oz.) can pumpkin pie filling
Cream Cheese Icing:
1 (3 oz.) package cream cheese
1 tablespoon vanilla extract
3 tablespoons margarine
2 cups confectioners sugar
1 teaspoon milk (optional)

Steps:

Cake: Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Mix eggs and sugar in a large bowl. Add canola oil, flour, baking powder, baking soda, salt and cinnamon. Add pumpkin pie filling. Mix until well blended. Pour mixture into 10-inch tube pan. Bake for ~45 to 50 minutes until cake tester comes out clean. Let cool, then cover with cream cheese icing. Cream cheese icing: Combine all ingredients. Mix until smooth. If desired, add 1 teaspoon of milk to make smoother consistency.