For Mother’s Day, my sister-in-law made this delicious Mexican themed dinner, and for dessert she whipped up this delicious Margarita Cake. This is a perfect dessert for a warm summer evening, as it is so light and absolutely scrumptious. Enjoy!
Bake temp: 350 F
Bake time: 45-50 minutes
Yields 1 10″ bundt cake
1 box (18.25oz) white cake mix
1 package (3.4oz) instant vanilla pudding mix
1/2 cup vegetable oil
2/3 cup water
1/4 cup lime juice
1/4 cup tequila, plus
2 tbsp triple sec liquer
2 cups icing sugar
2 tbsp tequila, plus 1 tbsp
4 tbsp triple sec liquer, plus 2 tbsp
4 tbsp lime juice
Grease a 10″ bundt pan, and pre-heat oven to 350F.
Using an electric mixer, combine cake batter ingredients, and pour into prepared bundt pan. Bake for 45 to 50 minutes until toothpick comes out clean.
Meanwhile combine glaze ingredients minus 1 tbsp tequila and 2 tbsp triple sec liquer. Set aside.
As soon as you remove the cake from the oven, poke holes into the cake and pour 1 tbsp tequila and 2 tbsp triple sec over the cake, and 1/4 of the glaze. After cake has cooled for 15-20 minutes, remove cake from pan and set right-side-up on a serving plate. Pour another 1/4 of the glaze over the cake, and continue to let cool. Shortly before serving, pour the remaining glaze over cake.