Margarita Cake

Nancy Thomas


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


★★★★★ 63 votes

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  • 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

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

How to Make Margarita Cake


  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.

Printable Recipe Card

About Margarita Cake

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

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