Strawberry Margarita Bundt Cake

Category : Cakes, Sweet Treats

This was the most amazing cake I’ve ever created. It was delicious and beautiful. It really tastes like a decadent top shelf strawberry margarita! This recipe is specifically designed for a large bundt pan. Before you decide to substitute anything, try to make this as true to this recipe as you can. It’s really amazing.

Cake Ingredients
1 box strawberry cake mix (I used Duncan Hines)
1/4 cup white sugar (I use sugar that has been sitting with vanilla beans)
1 LARGE package of Instant vanilla pudding (5.9 or 6 oz)
1 cup vegetable oil (I always use a good blend, like Enola)
4 eggs
1 cup chopped strawberries (I used frozen ones that I thawed)
1/2 cup Tequila (I use Jose Cuervo Gold)
1/2 cup water
1/8 cup fresh squeezed lime juice.

Oven preheated to 350°F and you will need to grease and flower a 10″ Bundt pan. (I used Baker’s Delight spray with flour)

In a large bowl combine all the ingredients and mix at low for 1 minute and then medium for 4 minutes.

Pour into bundt pan and bake for 1 hour. (toothpick test to insure it’s done)

1/4 cup Tequila Rose liqueur
1/3 cup powdered sugar

Mix the liqueur and sugar together until smooth. This should be very pourable.

When you take the cake out of the oven, use a chopstick to poke holes around the middle and all the way to the bottom (what will be the top). Slowly drizzle the glaze into all the holes.

Let the cake cool for 5 minutes then turn out onto plate

1 cup powdered sugar
2 to 3 Tablespoons of Tequila Rose liqueur
Optional: Red Food Coloring

I made some frosting for the top using a few drops of red food coloring, powdered sugar and enough Tequila Rose to make a glaze type frosting that I drizzled over the top. It should be just thin enough to slowly drip down the sides of the cake. Add more powdered sugar if it’s too thin, or more Tequila Rose if it’s too thick.