Prep 30 mins
Cook 50 mins
For the Margarita lovers and a Nice finish for your next Mexican Fiesta. Make sure you serve this with some heated cajeta or carmel topping to drizzle over each slice. Adapted from "Viva Margarita" by W. Park Kerr
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 3 tablespoons orange liqueur, such as Grand Marnier
- 1 teaspoon very finely grated orange peel, colored part only (zest)
- vegetable oil cooking spray
- 1⁄2 cup caramel ice cream topping or 1⁄2 cup cajeta caramel topping
- 1 (18 1/4 ounce) box butter recipe cake mix
- 3⁄4 cup water
- 1⁄2 cup tequila
- 1⁄2 cup butter, melted
- 3 eggs
- 1 teaspoon very finely grated lime zest, colored part only
- 1 cup sweetened flaked coconut (optional)
- Cooks Note: If you are using a cake mix other than a butter recipe cake, follow the directions on the box for making the batter substituting 1/2 cup tequila for 1/2 cup of the water.
- Preheat oven to 325 degrees. In large bowl, whisk sweetened condensed milk, evaporated milk, 3 eggs, orange liqueur and orange zest. Set aside.
- Generously spray 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan. Set aside.
- Prepare batter by beating cake mix, water, tequila, butter, eggs, and lime zest on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. If using, fold coconut into batter. Pour batter on top of caramel in pan.
- Stir milk mixture and gradually pour over cake batter (milk mixture will sink and batter will rise).
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Unmold onto serving plate. Let cool completely.
This is a fabulous recipe! It is absolutely restaurant quality. I used the Smucker's Caramel Ice Cream topping and it came out perfect. It is moist and tasty. It looks like it is a much more complicated recipe than it is. I will be making this one again.
I have made this many, many times over the years. It is perfect every time and is always received to spectacular review. I also frequently make flan, so I understand those who comment about water baths and burnt sugar sauces. Honestly, this cake is best when made exactly as the recipe reads?butter recipe cake mix, Gran Marnier (triple sec is no comparison in this recipe), gold (reposado or añejo) tequila, shredded coconut (preferably Cuban-style canned version like Ancel, syrup and all), and real Mexican cajeta. You will get much better results, with a pourable cajeta like Coronado in squeeze bottles than with a thick, canned dulce-de-leche-style, like Lechera. The latter is too thick and will not melt into the beautiful, shiny glaze that the Coronado does. I have found the cake is more moist if I melt the butter instead of softening it and mix half the called-for time.
I've made this cake twice. The second time using ice cream topping caramel which worked perfectly! The first time I used the Cajeta caramel from a can which was way too thick and globbed at the top of the cake but the cake was delicious. I took the first one for a birthday dessert at a mexican restaurant. I shared with a few servers and next thing we knew other servers were hovering our table for cake! It's a 5 star for sure and very easy to make!