Easy Margarita Cake Recipe

Shortcut  uses some boxed products.

In my soul, I’m a from-scratch cook, but in reality, I now take some judicious shortcuts when I need to or want to. One such was yesterday when, following a work morning, a Pilates class and a much-needed massage, I had to prepare something to bring to a potluck. The AllRecipes website produced a promising one for a Margarita Cake. The Safeway that I went to didn’t have a couple of the necessary ingredients, so I punted. In fact, my punt was more like a big base hit, because I ended up changing the recipe so much that it bore only faint resemblance to the original. It was a success. A couple of the potluck attendees said they had two pieces. Another admitted to three. I didn’t take any pictures because I didn’t think I’d be posting the recipe, but due to several requests, here it is:

Margarita Cake

1 box Krusteaz Meyer Lemon Pound Cake Mix (16.5 ounces)
1 1-ounce package of Jell-O Sugar Free vanilla pudding
3 eggs
1/2 cup vegetable oil
2/3 cup water
Juice of 3 fresh limes
1/4 cup tequila
2 Tbsp. Triple Sec
Glaze (see below)
Grated lime zest to taste (grate on microplane)

Preheat oven to 350 degrees (or 325 degrees if using a convection oven, as I did). Butter and flour a 9- or 10-inch Bundt pan
1. In a large bowl or in the bowl of a standing mixer (my choice) combine cake mix, pudding mix, eggs and all wet ingredients.
2. Pour batter into the prepared Bundt pan.
3. Bake for 45 to  50 minutes in a regular oven and 35 minutes for convection until a toothpick inserted into the cake comes out clean.
4. Cool on rack for 10 minutes, then remove the cake from the pan,  pour glaze over it while it is still warm and sprinkle with a bit of lime zest.

Glaze

I used the glaze packet from the cake mix box. Otherwise:
in a small bowl, combine 1 cup confectioners’ sugar, 1 Tbsp. tequila, 2 Tbsp. Triple Sec and 2 Tbsp. lime juice. Either way, sprinkle with lime zest to taste.

2 thoughts on “Easy Margarita Cake Recipe”

  1. There is no shame in doctoring a boxed mix as measured by your potluck attendees cake confessions! I think having a quick not-from-scratch winner in your arsenal is great and gets as many cooking points as making it from scratch when it’s as clever as this Claire!

  2. Thanks, Toni. I appreciate validation from you. I’ve always known this in theory, but I long resisted taking such shortcuts. But as I get older, I acknowledge that resistance is futile. And I still tinker with recipes rather than following them rigidly.

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