Margarita Cake

Prep/Cook Time
  • 30 minutes prep
  • 180 minutes cook
Servings 8 people
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  • 1 package Sara Lee® Frozen Pound Cake, thawed
  • 1 (3 ounce) package lime gelatin
  • 1/2 cup margarita mix
  • 1/2 cup tequila or water
  • 2 cups frozen whipped topping, thawed
  • Coarse green baking sugar and fresh lime slices (optional)
  1. Remove lid; leave pound cake in aluminum pan. Using a long skewer, poke holes into cake every 1/2-inch, wiping skewer occasionally, if needed.
  2. Place margarita mix and tequila or water in a small saucepan; bring to a boil. Remove from heat.
  3. Add gelatin; stir until completely dissolved (about 2 minutes).
  4. Pour over cake. Cover loosely. Refrigerate 3 hours or until gelatin is set.
  5. Remove cake from pan; discard any gelatin mixture. Place on a serving plate. Frost top and sides with whipped topping. Cut into slices and garnish with green sugar and lime slices, if desired.

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