• Cooking Time:
  • Servings: 14- 16
  • Preparation Time:


I needed a dessert for a party and found this recipe after being inspired by the Margarita Cupcake recipe.


  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 3 eggs
  • 3 tablespoons orange liqueur, such as Grand Marnier
  • 1 teaspoon very finely grated orange peel (zest)
  • Vegetable oil cooking spray
  • 1/2 cup caramel ice cream topping, or cajeta
  • 1 (18.25-ounce) box butter recipe cake mix, such as Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
  • Ingredients listed on cake mix package, substituting 1/2 cup tequila for part of water
  • 1 teaspoon very finely grated lime peel (zest)
  • 1 cup sweetened flaked coconut (optional)


  • Preheat oven to 325 F.
  • In large bowl, whisk sweetened condensed milk, evaporated milk, eggs, orange liqueur and orange zest.
  • Set aside.
  • Generously coat 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan.
  • Set aside.
  • Prepare cake mix according to package directions, substituting 1/2 cup tequila for 1/2 cup of required water and adding lime zest.
  • If using, fold coconut into batter.
  • Pour batter on top of caramel in pan.
  • Stir milk mixture and gradually pour over cake batter (milk mixture will sink and batter will rise).
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
  • Let cool in pan on wire rack 15 minutes.
  • Unmold onto serving plate.
  • Let cool completely.
  • Makes 14 to 16 servings.

Categories: Cake  Dessert  Snack 
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