This is a print preview of "Margarita Cake" recipe.

Margarita Cake Recipe
by Sylvia Waldsmith

Margarita Cake

This cake is so moist and citrusy! It is the perfect "take along" for a summer picnic!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 16

Goes Well With: milk

Ingredients

  • 1 boxed cake mix, white or lemon
  • 1 box (4 serving size) pudding mix
  • 2/3 cup prepared Margarita Mix (without alcohol)
  • 1/2 cup oil
  • 1/3 cup sugar
  • 4 large eggs
  • Zest of 1 lime
  • 1 ½ cups powdered sugar
  • 3 – 4 tablespoons prepared Margarita Mix (without alcohol)

Directions

  1. Preheat oven to 350 degrees. Spray an angel food tube pan or bundt cake pan with non-stick cooking spray.
  2. Place 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.
  3. Pour cake mix into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into cake comes out clean.
  4. Let cake sit for 20 minutes, remove from pan and cool completely on a wire rack.
  5. While cake cools mix powdered sugar and 3 tablespoons of Margarita Mix, adding more Margarita Mix if necessary to achieve a smooth consistency.
  6. Using a wooden or metal skewer, poke 20 - 30 holes in the top of the cake. Pour glaze over the top of the cake, allowing it to drip down the sides of the cake.