Margarita Flan Cake

by Nicole Watts

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With BBQs and  pool parties, a fast and easy bundt cake is perfect for July.
This recipe took about 10 minutes to mix up once I had all of my ingredients together.
This recipe was adapted from
Margarita Flan Cake
canola oil cooking spray
1 jar (10 ounces) of caramel ice cream topping
1 box yellow cake mix (butter recipe)
3/4 cup Margarita mix
1/2 cup Tequila
1/2 cup butter, melted
3 large eggs
2 teaspoon lime zest
1 cup sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 large eggs
3 Tablespoons Grand Marnier
1 teaspoon orange zest
Optional: caramel sauce to drizzle over slices
Preheat oven to 325 degrees
Generously spray 12-cup Bundt pan with cooking spray.
Pour caramel sauce in bottom of pan. Set aside.
Combine cake mix, margarita mix, tequila, butter, eggs, and lime zest in a large bowl. Beat on medium speed until thoroughly mixed.
Fold coconut into batter.
Pour batter on top of caramel in pan.
In medium bowl, whisk sweetened condensed milk, evaporated milk, 3 eggs, Grand Marnier and orange zest.
Pour milk mixture over cake batter
Bake approximately 50 minutes or until toothpick inserted in center comes out clean.
Run a butter knife or a plastic knife around the edges of the pan when it comes out of the oven.
Let cool in pan on wire rack 20 minutes.
Unmold onto serving plate. Let cool completely.
Refrigerate until ready to serve.

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