Margarita Soaked Cake – a delicious recipe with vanilla pudding, yellow cake, eggs, vegetable oil, cold water, margarita mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees; grease a large Bundt pan.
2
Combine all of the ingredients for the cake and mix on medium speed for 2 minutes or until smooth; pour batter into Bundt pan.
3
Bake for 35-45 minutes or until knife insterted comes out clean; invert onto a plate.
4
Combine ingredients for the topping in a saucepan; boil mixture for about 2 minutes.
5
While still warm, poke holes in the top and sides of the cake with a fork; pour Margarita mixture over cake.
6
Tip: If you are making the cake a day ahead, wait to pour the topping onto the cake until you have to, otherwise the cake will sit in the Margarita mixture and get REALLY REALLY sweet.
7
Note: Look for a cake mix without pudding added - Duncan Hines is the only one I can find these days.
679
kcal
Calories
51
g
Fat
29
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (3 1/2 ounce) package instant vanilla pudding, 1 (16 1/2 ounce) box yellow cake mix, 4 eggs, ½ cup vegetable oil, and more.
Yes, Margarita Soaked Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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