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4.8 from 9 votes

Margarita Cake

Jump to RecipePrintRate
By: Joanna Cismaru 27 Comments

This post may contain affiliate links. Please read my disclosure policy.

Margarita Cake – a moist and super delicious way to use up your cake mix to make something really fabulous.

Margarita Cake  garnished with lemon wedges

Oh well, Christmas is now over. As soon as it came, it’s now gone. We spent some time at Christmas with my sister and her family, who have been sick with a cold and flu for quite a bit now and sure enough I ended up getting sick from them too now. So here I am sitting in my PJs, with a super scratchy throat and so congested that I can’t breathe through my nose anymore, surrounded by cough syrups, lozenges, hot teas and napkins. What a way to end the year with.

But before I got really sick, I did manage to make this margarita cake, which I truly think is my grown up cake because of all the alcohol in it. And before you ask me if you can skip the alcohol in this cake, I would suggest to you to find another recipe, because this cake is really all about the booze. This cake truly is like eating a margarita, but in a cake form.

Close up of Margarita Cake

It really does have all the ingredients of a margarita, the triple sec and loads of tequila. So this cake, my friends, this is what I would make for an adult New Year’s Eve party. This is my adult cake. You also have triple sec and tequila in that amazing glaze as well, which I believe makes the cake.

I chose to make my cake in this adorable mini bundt pan, which ended up making 6 of the cutest pretty little cakes ever.

Process shot showing how to make Margarita Cake

The recipe will make enough batter to fully fill 6 mini bundt cakes. If you spray plenty of oil on each bundt insert you will have no problems getting the cakes out. All I had to do basically is place a cutting board over the top of the bundt pan, flip it over and the cakes just easily fell out.

Side by side of Margarita Cakes in their baking tins and once they are flipped out

But these mini cakes are all about the glaze. I wish I  had some limes for the lime zest, I think it would have given these mini cakes a gorgeous green color, but I was out. All I had left was Meyer lemons which I love and were perfect here in this cake. So dig in my adult friends, this cake’s for you.

A Margarita Cake with a bite taken out of it

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a fork resting on a plate with a margarita cake missing a bite from it
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4.78 from 9 votes

Margarita Cake

Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
Rate Recipe
Margarita Cake - a moist and super delicious way to use up your cake mix to make something really fabulous.
6

Ingredients

Cake

  • 1 package lemon cake mix
  • 1 package instant lemon pudding mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1/2 cup frozen lemonade concentrate
  • 4 large eggs
  • 2 tablespoon triple sec
  • 1/2 cup tequila

Tequila-lime glaze

  • 1 1/2 tablespoon tequila
  • 1 tablespoon triple sec
  • 1/4 teaspoon zest of a lime
  • 1 tablespoon line juice
  • 1 1/4 cups powdered sugar

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350 F degrees and grease and flour a bundt pan.
  • In the bowl of a mixer, combine the cake mix, pudding mix, vegetable oil, lemonade, water, eggs, triple sec and tequila and mix for 5 min at medium speed.
  • Pour the batter in the bundt pan and bake for 45 min to an hour or until done, use a toothpick in the center, if it comes out clean, it's done. While the cake is baking, you can make the glaze, so basically add all the ingredients in a bowl and whisk them well, if it needs to be a bit thicker, just add more powdered sugar. Let the cake cool on a wire rack for a few minutes, about 10 minutes, and then remove it from the bundt pan and let it cool completely.
  • Pour the glaze over the cake and you've got yourself a yummy yummy margarita cake.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1cakeCalories: 833kcal (42%)Carbohydrates: 132g (44%)Protein: 8g (16%)Fat: 25g (38%)Saturated Fat: 17g (106%)Cholesterol: 141mg (47%)Sodium: 766mg (33%)Potassium: 119mg (3%)Fiber: 1g (4%)Sugar: 81g (90%)Vitamin A: 204IU (4%)Vitamin C: 5mg (6%)Calcium: 206mg (21%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a fork resting on a plate with a margarita cake missing a bite from it

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Nutrition Facts
Margarita Cake
Amount Per Serving (1 cake)
Calories 833 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 17g106%
Cholesterol 141mg47%
Sodium 766mg33%
Potassium 119mg3%
Carbohydrates 132g44%
Fiber 1g4%
Sugar 81g90%
Protein 8g16%
Vitamin A 204IU4%
Vitamin C 5mg6%
Calcium 206mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

What you’ll need:

Margarita Cake photo collage

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Lemon Chiffon Cake

  • 143
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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27 Comments
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adrian
adrian
Posted: 1 year ago

I want to now if you use gold or silver tequila

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  adrian
Posted: 1 year ago

I used silver tequila.

0
Reply
Natalie
Natalie
Posted: 2 years ago

If I am planning on using yellow cake mix instead of lemon cake, how much lemon extract do you think I should add? Thanks!!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Natalie
Posted: 2 years ago

I’d use 2-3 tsp! Depends how lemony you’d like it to be.

0
Reply
Maria
Maria
Posted: 4 years ago

Can I use a 9×13 pan instead of a bundt pan?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Maria
Posted: 4 years ago

You can. 9×13 holds a bit more volume than a bundt cake so it may come out thin, 10×10 would work best.

0
Reply
Diane Sawyer
Diane Sawyer
Posted: 4 years ago

I just made the margarita mini bundt cakes. For so long e reason its gooey!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Diane Sawyer
Posted: 4 years ago

Every oven is different, and cook times can even differ with altitude. You can bake the cakes longer if they need it.

0
Reply
Gina Gutierrez
Gina Gutierrez
Posted: 5 years ago

5 stars
I just found you so I wanted to make these little cakes. 45 min? I know where I think I can buy the pans at Michaels but in case I cant you didn’t (at least I think so) leave the pic of the pan so, I couldn’t find it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gina Gutierrez
Posted: 5 years ago

The 45 min to an hour is for baking the cake in a regular bundt pan. If you want to make the little cakes it would take about 20 minutes to bake them. There’s a picture of the pan in the post, but here’s the link to amazon where you can get it. http://amzn.to/2rCuYjB

0
Reply
Dawn
Dawn
Posted: 5 years ago

So a altered this a little and used a strawberry cake mix and coconut cream pudding, strawberry daiquiri mix and parrot bay coconut rum, currently in the oven! But they smell amazing!

0
Reply
Athena
Athena
Posted: 5 years ago

These mini cakes look so cute, I decided to give it a go for a 21st birthday. Made the first mix and used frozen concentrated lime margarita mix. I also had a strawberry cake and pudding mixes and frozen strawberry lemonade concentrate so they got made too. Can’t wait to dig in.

0
Reply
Cecilia Sutton
Cecilia Sutton
Posted: 5 years ago

5 stars
I made a similar recipe back in the 80s from a magazine and it was a great hit at an office party. Unfortunately, I lost the recipe over the years. Thank you for posting. This sounds similar and the glaze does indeed make it over the top delicious!

0
Reply
Carlene
Carlene
Posted: 6 years ago

How long do you bake these in the mini pans?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carlene
Posted: 6 years ago

Mine took about 30 minutes to bake, Carlene, check them and when you insert a toothpick and it comes out clean, they are done. 🙂

0
Reply
nicki
nicki
Posted: 7 years ago

I just finished making this for my ma. Were going to the beach tomorrow for her birthday and she absolutely loves margaritas. I put frozen margarita concentrate instead of lemonade. Can’t wait to try it! Thank you so much!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  nicki
Posted: 7 years ago

You’re welcome, hope you have a great day at the beach. 🙂

0
Reply
Skip
Skip
Posted: 7 years ago

what size lemon pudding mix? Anxious to try these little guys~
Skip

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Skip
Posted: 7 years ago

I used the large 5 oz pudding mix.

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 8 years ago

Talk about changing up a box cake. You really did a number on it. No one would ever know it’s humble beginnings. It really helped too with the sweet cake pan you used. Crap I am sorry about your cold. There is a nasty one circulating in my part of the world. I hope by the time you are reading this that you feel better—-a bit anyway.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol at Wild Goose Tea
Posted: 8 years ago

Thanks Carol, it actually turned into Bronchitis, but getting over it now. Happy New Year!

0
Reply
Thalia @ butter and brioche
Thalia @ butter and brioche
Posted: 8 years ago

What an awesome idea to make a margarita flavoured cake! Can’t think of a better recipe to make for NYE… thanks for the idea!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Thalia @ butter and brioche
Posted: 8 years ago

You’re welcome! 🙂

0
Reply
Linda
Linda
Posted: 8 years ago

5 stars
These are so pretty and fresh sounding too. I’d love it if you shared these at What’d You Do This Weekend at Tumbleweed Contessa.

Happy New Year!
Linda

0
Reply
Heather C
Heather C
Posted: 8 years ago

Where did you get that wonderful bundt pan? And thanks for this recipe, I know where and when I’m going to make it.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Heather C
Posted: 8 years ago

I got it on Amazon, I provided a link below the recipe, under what you’ll need. 🙂 I love it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Get our FREE recipe eBook + weekly newsletter!

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