Margarita Bundt Cake

Ingredients

Cake

• 1 stick (1/2 cup) butter, softened
• 4 eggs
• 1 (18.25 ounce) box white cake mix*
• 1 small box vanilla instant pudding
• 1 (10 ounce) can frozen margarita concentrate, completely thawed
• 2 teaspoons lime juice
• 1 tablespoon lime zest

Glaze

• 1 tablespoon butter
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 1 1/2 cups confectioners' sugar
• Couple drops green food color, if desired

Instructions

1. Heat oven to 350 degrees F. Spray a Bundt pan with Baker's Joy.

Cake

1. Mix butter, eggs, margarita concentrate, lime juice and lime zest together.
2. Add cake mix and pudding; mix until well blended.
3. Pour batter in pan and bake for 45 to 55 minutes.
4. Let cool for 10 to 15 minutes, then remove from pan.
5. While cake is cooling, in saucepan melt butter for Glaze.

Glaze

1. Add remaining ingredients and stir until smooth.
2. Drizzle Glaze over warm cake.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

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