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Margarita Cake is a moist, tender lime bundt cake with all the bright, citrusy flavor of your favorite margarita — no alcohol needed. It starts with a lemon cake mix and instant pudding, which keeps the cake incredibly soft and moist, while frozen nonalcoholic margarita mix, fresh lime juice, and lime zest give it big citrus flavor.
The simple lime glaze drips into all the pretty ridges of the bundt cake, making it look special with almost no extra work. It’s easy, family-friendly, and perfect for Cinco de Mayo, potlucks, picnics, birthdays, family barbecues, or any time you want a sunny dessert that feels a little extra.
If you love bright, easy cakes, try my Lemon Pound Cake, Pineapple Upside Down Cake, or Hummingbird Cake next!
✨ Before You Begin
✨ Use fresh lime juice and zest: Fresh limes give the cake its bright margarita flavor. Bottled juice won’t taste nearly as fresh.
✨ Grease the bundt pan well: Bundt cakes love to stick, especially around detailed edges and curves.
✨ Don’t overbake: Pull the cake once a tester comes out with a few moist crumbs so it stays soft and tender.
✨ Let the cake cool for 10 minutes before inverting: Too soon and it can break apart; too long and it may stick to the pan.
✨ The margarita mix is nonalcoholic: This recipe gets all its margarita-inspired citrus flavor without any alcohol, making it completely family-friendly.
Margarita Cake Ingredients + Key Notes
Lemon cake mix: Keeps the recipe easy while creating a soft, moist cake with plenty of citrus flavor.
Instant lemon pudding mix: Adds richness and helps give the cake its dense, tender texture.
Frozen nonalcoholic margarita mix: Gives the cake its signature margarita-inspired flavor with bright citrus notes and sweetness.
Butter: Adds richness and helps the cake taste more homemade and buttery.
Eggs: Give the cake structure and help create a soft, fluffy crumb.
Fresh lime zest: One of the most important ingredients in the recipe. It adds bold fresh lime flavor that really makes the cake taste like a margarita.
Fresh lime juice: Brightens the flavor and balances the sweetness in both the cake and glaze.
For The Glaze
Powdered sugar: Creates a smooth glaze that sets beautifully over the bundt cake.
Lime juice: Adds fresh citrus flavor and gives the glaze that sweet-tart margarita finish.
How To Make Margarita Cake
Prep the pan. Preheat the oven to 350°F. Generously grease and flour a 10-cup bundt pan, making sure to get into all the curves and crevices.
Mix the batter. Add the lemon cake mix, lemon pudding mix, thawed margarita mix, softened butter, eggs, lime zest, and lime juice to a large mixing bowl. Beat on low speed until combined, then increase the speed to medium and beat for about 4 minutes until smooth and fluffy.
Bake. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached.
Cool. Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate or cake stand and cool completely.
Make the glaze. Whisk together the powdered sugar and lime juice until smooth. Drizzle the glaze over the cooled cake and garnish with lime zest or lime peel if desired.
⭐ Pro Tips
⭐ Don’t skip the lime zest
Most of the fresh lime flavor comes from the zest, so it really helps give the cake that classic margarita-inspired flavor.
⭐ Use room temperature eggs
Room temperature eggs blend more smoothly into the batter and help create a lighter, more even texture.
⭐ Bundt pan size
Use a 10-cup bundt pan for this recipe. A detailed bundt pan makes the cake extra pretty and gives the glaze lots of little ridges to settle into. Grease and flour the pan well so the cake releases cleanly.
⭐ Grease every detail of the bundt pan
Bundt cakes can stick easily, especially in decorative pans. Be extra generous with baking spray or butter and flour.
⭐ Let the glaze drip naturally
Instead of spreading the glaze, slowly drizzle it over the top and let it run down the sides for that pretty bakery-style finish.
⭐ This cake tastes even better the next day
The citrus flavors deepen as the cake sits, making leftovers extra delicious.
Storing + Freezing + Make-Ahead Tips
Storing: Store the cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Freeze the unglazed cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.
Make-Ahead Tip: This is a great make-ahead dessert because the lime flavor gets even better after the cake has had time to sit overnight.
Serving Tip: For the best texture and flavor, let refrigerated cake come to room temperature before serving.
Frequently Asked Questions
◆ Does Margarita Cake contain alcohol?
No. This recipe uses frozen nonalcoholic margarita mix, so it has all the bright citrus flavor of a margarita without any alcohol.
◆ Can I make Margarita Cake ahead of time?
Yes! This cake is actually even better the next day after the lime flavors have had time to settle into the cake.
◆ Can I freeze Margarita Cake?
Absolutely. Freeze the cake without the glaze, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
◆ Why use a bundt pan for Margarita Cake?
Bundt pans create a beautiful cake with very little effort, and all the little ridges help catch the sweet lime glaze.
◆ Can I use bottled lime juice?
Fresh lime juice is strongly recommended. Bottled lime juice won’t give the same bright, fresh citrus flavor.
Still have questions? Leave a comment below — I’m always happy to help! 💗
More Easy Bundt Cake Recipes To Try
Looking for more easy bundt cake recipes that are perfect for parties, holidays, potlucks, and family gatherings? Try one of these reader favorites next!
- Lemon Cream Cheese Pound Cake — Rich, buttery, and packed with bright lemon flavor.
- Chocolate Bundt Cake — Ultra moist chocolate cake with rich chocolate flavor.
- Chocolate Chip Bundt Cake — Soft vanilla bundt cake loaded with chocolate chips.
- Red Velvet Bundt Cake — A moist red velvet cake finished with creamy frosting.
- Pumpkin Bundt Cake — Soft, warmly spiced cake that’s perfect for fall gatherings.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Margarita Cake
Ingredients
Cake:
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 (10-ounce) can frozen nonalcoholic margarita mix, thawed
- 1/2 cup butter, softened
- 4 large eggs, at room temperature
- 1 boxed lemon cake
- 1 (3.4-ounce) box instant lemon pudding
Glaze:
- 1 1/2 cups confectioners' sugar
- 3 tablespoons lime juice
Garnish (optional)
- lime peel
Instructions
Make Cake:
- Preheat oven to 350°F (177ºC). Grease and flour a 10-cup bundt pan; set aside.
- In a mixing bowl add all of the cake ingredients.
- Using an electric mixer, set it on low, then beat until the ingredients are combined. Turn the mixer to medium and continue to beat for 4 minutes. Pour into a prepared pan.
- Bake in preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out with just a few moist crumbs. Cool in pan for 10 minutes, then invert onto a cake plate and cool completely.
Make Glaze:
- Combine confectioner's sugar (1 1/2 cups) with lime juice (3 tablespoons) and whisk until smooth. Drizzle over the cake. Garnish as desired with lime peel.
Fans Also Made:
Notes
- Don’t skip the lime zest. Most of the fresh lime flavor comes from the zest, so it really helps give the cake that classic margarita-inspired flavor.
- Use room temperature eggs. Room temperature eggs blend more smoothly into the batter and help create a lighter, more even texture.
- Bundt pan size. Use a 10-cup bundt pan for this recipe. A detailed bundt pan makes the cake extra pretty and gives the glaze lots of little ridges to settle into. Grease and flour the pan well so the cake releases cleanly.
- Grease every detail of the bundt pan. Bundt cakes can stick easily, especially in decorative pans. Be extra generous with baking spray or butter and flour.
- Let the glaze drip naturally. Instead of spreading the glaze, slowly drizzle it over the top and let it run down the sides for that pretty bakery-style finish.
- This cake tastes even better the next day. The citrus flavors deepen as the cake sits, making leftovers extra delicious.
I wanted to know if I can use regular bottled non alcoholic margarita mix. I have looked all over town and cannot find frozen non-alcoholic margarita mix in a frozen can.
Hi Rose. I don’t think that will work. You can also use a can of frozen Limeade or generic version of it.
i want to know if you can use different flavors?
Hey Susan, are you asking about the frozen drink mix? If so, of course you can.
This cake looks deliciously soft and moist. I have to try it, I’m a fan of citrus cakes!
We both are. 🙂 Thank you, Natalia!
Many thanks for sharing this recipe. This is something that my family will definitely like. Next time we celebrate it will be on the menu.
Yay! Thank you so much, Kate 🙂
Thanks a lot for this margarita cake! This is my new favorite! will make it again for sure!
Thank you so much, Allyssa!
This cake looks perfect for parties and different types of get togethers. What a great summer dessert as well!
Thank you so much! 🙂
This cake is such a fun concept and I really enjoyed making it! I will definitely make it again when I have family and friends over 🙂
Yay, thank you so much, Jen! 🙂
This margarita cake was a revelation. I have never thought about using margarita mix, but it works. It also look so beautiful.
Thank you sooo much, Silvia! 🙂
This is such a fun cake! I love the flavors and going to try it sometime soon 😉
Thanks, Veronika! 🙂
Oh what a moist and scrumptious cake! This is perfect for warmer weather when sitting outside and enjoying a warm summer evening. Definitely adding this to my dessert list!
I’m imagining it now! Thank you, Lori! 🙂
I love cakes and I love margarita.. but I have never tried combining the two. The result seems absolutely stunning (the color, too)!
So am I! Thank you, Elaine 🙂
May is my birthday month, and I will celebrate with your margarita cake. It looks fantastic and so easy to prepare. I cannot wait to enjoy a slice.
Advance happy birthday, Adriana!! 🙂
I make a lot of cakes, but I’ve yet to make a Margarita cake. After reading this recipe I’m convinced! I’ll be making it this week. I’ll definitely be going for the glaze as well. Your drink suggestion is also much appreciated!
Thank you so much, Anneke! Yes, make the glaze. Enjoy baking! 🙂
I’m so impressed with this Margarita Cake Recipe! Great texture and super love that it’s family-friendly!
Thank you, Leslie! 🙂
What a beautiful cake. Bundt cakes with drizzled icing on top always make me happy. The citrusy flavour just elevates the whole picture. Can’t stop at one slice!
Hi, Eva! Thank you so much! I agree with you, one slice is not enough. 🙂
I absolutely love margaritas and I absolutely love cake! So what better way than to have both in one go. Your cake looks soft and moist. The addition of lemon pudding mix in the ingredients sounds good. Nice easy to follow instructions for a tasty looking cake
Thank you so much! We both love margaritas and cake 🙂
I love margaritas, so I had to try. Every bite delivered all my favorite tastes from the drink. Thanks for sharing.
Thank you so much, Marta! Glad you like it 🙂
Wonder if you could use another mix like Malibu or other?
Are you talking about Malibu rum?
WHAT MAKES THE CAKE RED ON TOP?
Hi Debbie. It bakes up a deep golden. Not sure which ingredients are responsible. The batter is a soft yellow.