Miracle Margarita Flan Cake

Recipe by cookiedog
READY IN: 1hr 20mins
YIELD: 1 cake


  • 1
    (14 ounce) can sweetened condensed milk
  • 1
    (12 ounce) can evaporated milk
  • 3
    tablespoons orange liqueur, such as Grand Marnier
  • 1
    teaspoon very finely grated orange peel, colored part only (zest)
  • vegetable oil cooking spray
  • 12
    cup caramel ice cream topping or 1/2 cup cajeta caramel topping
  • 1
    (18 1/4 ounce) box butter recipe cake mix
  • 34
    cup water
  • 12
    cup tequila
  • 12
    cup butter, melted
  • 1
    teaspoon very finely grated lime zest, colored part only
  • Optional
  • 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.