Margarita Cake 

amargarita cake

My daughter and I came up with this cake and served it for a large group we cook for. They all loved it and I can’t wait to make this again!

Margarita Cake

1 Box Yellow or Lemon Cake Mix

1 3.9 oz. Pkg Lemon Pudding Mix

3 Eggs, Lightly Beaten

1/3 Cup Vegetable Oil

1 1/4 Cups Jose Cuervo’s Margarita Mix


1/3 cup Fresh Lime Juice

1/3 Cup White Sugar

Preheat oven to 350*F.Lightly grease and flour a 13×9 inch baking pan. In a mixing bowl add the cake mix, pudding mix, eggs, oil, and Margarita mix, beating on medium speed for 3 minutes. Pour batter into the prepared pan. Bake at 350*F for 30-40 minutes. Cake should spring back when lightly touched. Cool cake completely before frosting it.

In a sauce pan on medium heat, dissolve lime juice and sugar. After the cake has cooled for 10 minutes, use a straw or the end of a wooden spoon to poke small holes in  the cake. Pour sugar lime syrup over cake and allow cake to absorb the syrup. Chill the cake while you make the frosting.

Margarita Whipped Cream Icing

8 oz Container Cool Whip or Lite Cool Whip

1 3.9 oz. Pkg. Lemon Instant Pudding Mix

1/4 Cup Powdered Sugar

1/2 Cup Fresh Lime Juice* (juice of 3- 5 limes)

1/2 Cup Milk

(*or a combo of Margarita Mix and Fresh Lime Juice to equal 1/2 cup)

Grated Fresh Lime Peel for Garnish

Beat pudding, powdered sugar, lime juice with a wire whip, then stir in milk. Gently fold in cool whip. Frost the cooled  cake as usual. This frosting can be made up to 2 days ahead and then frost cake. You may also choose to serve the cake with the frosting on the side.

Note: Do not use bottled Lime Juice since it has more acid.

Note: Be sure the cake is completely cooled before frosting