Margarita Cake

Nancy Thomas Recipe

By Nancy Thomas 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.


Recipe Rating:
 63 Ratings
Serves:
10-14
Prep Time:
Cook Time:
Cooking 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)
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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
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2 Tbsp
lime juice
1 Tbsp
lime zest
1 1/2 c
(about) powdered sugar
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Directions Step-By-Step

1
Pre Heat oven to 350° degrees & prepare Bundt style cake pan. ( I use bakers joy)
2
Mix butter, eggs, margarita concentrate (completely thaw first or butter will lump), lime juice & zest together.
3
Add cake mix & pudding mix until well blended.
4
Pour batter in pan & bake 45-55 minutes. Let cool 10-15 minutes & remove from pan.
5
While cake is cooling, in saucepan melt butter for glaze. Add remaining ingredients and stir until smooth.
6
Drizzle Glaze over Cake while it's still warm.

About this Recipe

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