Margarita Cake

"Ahhhhhh. A true Tex-mex delight!"
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Patty V. photo by Patty V.
photo by donmaria-schmitt photo by donmaria-schmitt
Ready In:
1hr 10mins




  • Preheat oven to 350 degrees, grease& flour a bundt pan.
  • Set aside.
  • Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
  • Beat for 5 minutes at medium speed with an electric mixer.
  • Pour batter in prepared bundt pan.
  • Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
  • Cool on a wire rack for 10-15 minutes.
  • Remove from pan and cool completely.
  • Spoon tequila lime glaze over cooled cake.
  • Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl.
  • Stir until well blended.
  • Add more powdered sugar for a thicker glaze.

Questions & Replies

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  1. Lynda W.
    Can i freeze this cake? If not then how long will it keep?
  2. Alison T.
    I have a pan with 6 mini bunts. Any changes? I'm assuming the frozen mix should be completely thawed?


  1. Richard-NYC
    I love a tasty cake that starts out with a cake mix! I brought this to a dinner party and all of the guest joked that the edges of the dessert plates should have been rimmed with salt! Thanks for sharing Cher!
  2. Guava Girl
    I made this for the finale of a Mexican themed dinner party and it was the hit of the night. This has so much flavor and is not overwhelmingly sweet. Yummy, pretty, and easy, too. It's the perfect dessert combination.
  3. Tina Shehan
    OMG, This was so easy. I made this recipe into cupcakes for my sister. I added a little green food coloring to give it a frozen margarita look. Made the glaze recipe , but then I made a butter cream icing with a hint of tequila& lime juice, iced the cupcakes, then a few clear& green sugar sprinkles to top them off. They looked beautiful.
  4. ZMiaJ
    The cake is very moist and delicious. I used a white cake mix with lemon pudding. It baked exactly 45 minutes - perfect. I let it cool exactly 10 minutes in the pan - popped out perfectly. I wasn't such a big fan of the glaze, but others really liked it.
  5. Dragonflies
    I used most the tips suggested the cake was GREAT! Very moist! The one thing I would do next time is use a white cake mix (as someone suggested) with the lemon pudding so the glaze stands out more.


  1. Vicki in CT
    Muy bueno! Made for the office and it received RAVE reviews; had to print mutiple copies of the recipe. I followed a couple of suggestions and made with vanilla cake and poked holes in the bottom (best suggestion). I subbed margarita mix for the both the limeade AND water. Perfect.
  2. Fanged Menace
    Very tasty! I'm a food snob, so I made a lemon cake from scratch instead of using a mix. I was looking for a recipe to use up a bottle of rum, so I used banana rum instead of the tequila and triple sec. I soaked cut strawberries in rum for garnish, then spooned some of the berried rum over each slice as I served them. Delish, and every plate was scraped clean.
  3. Iggy4098
    I used Bacardi margarita mixer instead of limeade and I took LoriLou's advice and put some of it in the glaze and this cake got absolute raves. I also took a fork and poked holes in the cake when it came out of the oven and put half the glaze on it in the pan, then waited 10 minutes and took the cake out of the pan and let it cool and then put the rest of the glaze on it. It definitely tasted like a margarita to me. All the guests at the 4th of July party were talking about it. Big hit!



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