Margarita Cake

Sylvia Waldsmith


Another way to celebrate National Margarita Day! It's quick, easy and tangy!!

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★★★★★ 2 votes
15 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Have your margarita and eat your cake too! This has the sweet and tart flavors of a margarita without the harsh alcohol flavor. The cake's tender, moist and packed with lime flavor thanks to the lime zest. Poking holes into the cake lets the glaze permeate through the entire cake. Kids and adults will love this! Great for summer potlucks, BBQ's or game nights.



1 box
cake mix, white, yellow or lemon
1 box
instant vanilla pudding, 4 serving size
2/3 c
prepared margarita mix (non-alcohol version)
1/2 c
canola or vegetable oil
1/3 c
4 large
zest of lime


1 1/2 c
powdered sugar
3 - 4 Tbsp
prepared margarita mix (non-alcohol version)


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1Preheat oven to 350 degrees.

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2Spray an angel food tube pan or bundt cake pan with non-stick cooking spray.

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3Place all cake ingredients in a large bowl. With an electric hand mixer, start beating on low to combine ingredients. When dry ingredients are moistened, increase mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl several times.

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4Pour cake mix into prepared pan.

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5Bake for 40 to 45 minutes, or until a toothpick inserted into cake comes out clean.

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6Let cake sit for 20 minutes, remove from pan and cool completely on a wire rack.

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7While cake cools mix powdered sugar and 3 tablespoons of margarita mix, adding more margarita mix if necessary to achieve a smooth consistency.

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8Using a wooden or metal skewer, poke 20 - 30 holes in the top of the cake.

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9Pour glaze over the top of the cake, allowing it to drip down the sides of the cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy