Margarita Cake

Nancy Thomas

By
@Nanaluvsherbabies

Got this recipe from a cookbook someone I went to school with has put together. I made it for a cookout we had at the lake on Memorial Day weekend & the guys my Husband works with requested it as well. Everyone that has tried it really likes it.

*Side Note*
Since there were many many questions regarding the use of the Liquid Margarita Mix instead of the frozen mix, I subtituted 10 oz of the liquid for the frozen. It came out perfectly.
Also I edited the eggs to say "Room Temperature". This should help with the butter clumping up as well.


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Rating:
★★★★★ 63 votes
Comments:
Serves:
10-14
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Perfect picnic pick! Sweet and fruity with just a slight tang, this is a wonderfully refreshing cake that I'd be proud to take to any party or bake sale.

Ingredients

FOR CAKE

1 stick
butter (softened)
4
eggs (room temperature)
1
white cake mix
1 box
vanilla instant pudding (the smaller one)
1 can(s)
(10 oz) frozen margarita concentrate (completely thawed)
2 tsp
lime juice
1 Tbsp
lime zest

GLAZE

1 Tbsp
butter
2 Tbsp
lime juice
1 Tbsp
lime zest
1 1/2 c
(about) powdered sugar

Step-By-Step

1Pre Heat oven to 350° degrees & prepare Bundt style cake pan. ( I use bakers joy)

2Mix butter, eggs, margarita concentrate (completely thaw first or butter will lump), lime juice & zest together.

3Add cake mix & pudding mix until well blended.

4Pour batter in pan & bake 45-55 minutes. Let cool 10-15 minutes & remove from pan.

5While cake is cooling, in saucepan melt butter for glaze. Add remaining ingredients and stir until smooth.

6Drizzle Glaze over Cake while it's still warm.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American