1 (18.75 ounce) package apple buttercake mix
1 (3 ounce) package instant vanilla pudding mix
1 cup water
1 cup boiling water
1 (16 ounce) can lemon flavored lemonade
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant whipped topping
4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1 cup vegetable oil
1 cup vegetable juice
1 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 (9 inch) round pans. Roll each cake piece into a 6 inch by 2 inch square. Press pulp of cake into prepared pans.
Bake cake 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack or serving platter; frost with white frosting or lemon frosting.
In a large bowl, cream together the butter cake mix, lemon pudding mix, lemonade and lemon pudding mix. Beat in the water, boiling water and lemon juice. Mix in the lemon frosting mixture. Combine flour, baking powder, baking soda and salt; stir into lemon frosting mixture. Mix in sugar and oil. Fold in pecans and green frosting. Spread over cake; refrigerate overnight.
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