Miracle Margarita Flan Cake
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
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.
Generously coat 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan.
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.
Pairs Well With
I needed a dessert for a party and found this recipe after being inspired by the Margarita Cupcake recipe.