"A zesty margarita Bundt® cake, perfect for parties or to add zip to any day. My friends kept coming back for more! " — damedonna
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1 (18.25 ounce) package
orange cake mix (such as Duncan Hines® Orange Supreme)
1 (3.4 ounce) package
instant lemon pudding mix
bottled margarita mix
2 1/2 cups
I made this cake for a bake sale and it was a HUGE hit! The only changes I made were out of necessity: I couldn't find orange cake mix so I substituted lemon, and orangecello for the triple sec because that's what I had on hand. It came out of the oven tender, moist, and golden. Oh, and I also "dusted" my bundt pan with granulated sugar, so my cake even had a pretty "salt rim!!" The glaze as written is very tart (and alcoholic!), but I like sour things and when paired with the cake it tasted fine. I would recommend tasting the glaze before you put it on the cake and adjust with added water and/or sugar to your tastes.
Oh my!!! This cake was the perfect ending to out Mexican dinner. Absolutely awesome!!! Everyone loved it. It will definitely be on my bake again list!
Did not have triple sec so I used grand marnier instead. Otherwise made as stated. It was good - maybe not the best ever, but very good. Really, really moist. Smelled wonderful. I didn't care for the glaze, so if I make again I will tweak that a little. All around good recipe. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Margarita Tube Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 115
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