Margarita Cake

12
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.

Blue Ribbon Recipe

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. The Test Kitchen


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

Ingredients

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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

How to Make Margarita Cake

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.

Printable Recipe Card

About Margarita Cake

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




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