Margarita Cake

Ingredients

Cake

• 1 (18.25 ounce) box lemon cake mix*
• 1 small box instant lemon pudding
• 1/2 cup Sprite
• 1/2 cup lime juice
• 1/3 cup vegetable oil
• 4 eggs
• 2 drops green food color

Glaze

• 3/4 cup frozen limeade concentrate, thawed
• 2 cups confectioners' sugar
• 1/3 cup frozen limeade concentrate, thawed
• 2 drops green food color
• 1 tablespoon lime zest

Instructions

Cake

1. Mix all ingredients and pour into a greased and floured* 10-inch Bundt cake pan. Bake for 1 hour at 350 degrees F.
2. While cake is still hot, poke several holes all over cake. Pour 3/4 cup limeade concentrate over cake.
3. Let cake cool and then turn cake over onto a cake plate.

Glaze

1. Mix confectioners'' sugar, 1/3 cup limeade concentrate, green food color and lime zest.
2. Glaze cake and garnish with additional lime zest and lemon or lime wedges if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!