Margarita Cake

Get all the delicious flavors of your favorite refreshing summer beverage in my easy-to-make Margarita Cake recipe! Great for barbecues and birthdays.

Course Dessert

Cuisine American

Keyword bundt cake recipes, Margarita Cake Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 241kcal

Author Kathleen

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

US Customary - Metric

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.

Notes

Bundt Pan: This is the bundt pan I used and I love it. It's deeply detailed and it creates lots of little indentations to catch the yummy glaze. Remember, bundt pans come in different sizes. This pan is a 10 cup. When the cake bakes, it rises right up to the tippy top, but I've never had any problems with it overflowing.

Nutrition