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Margarita 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


  • 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


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

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