Margarita Cake


For the cake:

  • 1 (15.25-ounce) package of lemon cake mix
  • 1 (3.4-ounce) package of instant lemon pudding mix
  • 1 (10-ounce) can of frozen non-alcoholic margarita mix, thawed
  • 4 large eggs, room temperature
  • 1/2 cup butter, softened
  • 2 tablespoons lime juice
  • 3 teaspoons lime zest, grated

For the glaze:

  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons lime juice


  1. Preheat the oven to 350 degrees F.
  2. Grease and flour a 10-inch fluted tube pan.
  3. In a large bowl, combine the cake mix, pudding mix, margarita mix, eggs, butter, 2 tablespoons lime juice, and the lime zest.
  4. With a stand mixer or a hand-held electric mixer, beat the mixture on low speed for 30 seconds.
  5. Beat on medium for 2 minutes.
  6. Transfer the batter to the prepared pan.
  7. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes.
  8. Cool in the pan for 10 minutes.
  9. Transfer the cake to a wire rack to cool completely, about 10-20 minutes.
  10. Combine the confectioners’ sugar and the remaining lime juice together into a glaze.
  11. Drizzle the glaze over the cake.
  12. Serve.

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