margarita cake
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 questions regarding the use of the liquid margarita mix instead of the frozen mix, I substituted 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
This is a sweet and tangy cake that really tastes like a margarita, not just lime. Margarita mix is what makes this so good, it's a very recognizable flavor. Tender and moist, the cake is topped with a sweet and tangy frosting. A delicious dessert for taco night or summer cookouts.
Ingredients
- FOR CAKE
- 1 stick butter, softened
- 4 - eggs, room temperature
- 1 box white cake mix
- 1 box vanilla instant pudding (3 oz)
- 1 can frozen margarita concentrate, completely thawed (10 oz)
- 2 teaspoons lime juice
- 1 tablespoon lime zest
- GLAZE
- 1 tablespoon butter
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 1/2 cups (about) powdered sugar
How To Make margarita cake
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Step 1Pre-heat oven to 350° degrees & prepare Bundt style cake pan (I use Bakers Joy). -
Step 2Mix butter, eggs, margarita concentrate (completely thaw first or butter will lump), lime juice, and zest together.
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Step 3Add cake mix and pudding; mix until well blended.
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Step 4Pour batter in pan and bake 45-55 minutes. Let cool for 10-15 minutes and remove from pan.
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Step 5While the cake is cooling, in a saucepan melt butter for glaze. Add remaining ingredients and stir until smooth.
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Step 6Drizzle glaze over the cake while it's still warm.
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