I did it. I made a bundt cake that tastes like a margarita. Genius, right?!?! So…if you know me, you know that I’m in love with Bethenny Frankel. Love her. I know that if we met, we’d be BFF. She is the creator and founder of the Skinny Girl Margarita…it’s a low-cal, ready-to-drink margarita that works beautifully in this cake. You find Skinny Girl at your local liquor store. And you find Bethenny on her website or on Monday nights over on Bravo. I heart Bethenny…you’ll heart this bundt cake.
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
2 cups Skinny Girl margarita, divided
4 cups powdered sugar
1 stick butter, softened
Coarse Salt or Sprinkles to garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, 1 1/4 cup Skinny Girl and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
To make the frosting, combine powdered sugar, butter, and a few splashes of Skinny Girl with electric mixer until creamy. Spread on cooled cake. Garnish with whatever you like your margarita garnished…salt or sugar sprinkles.
This summer, why drink your margarita when you can eat it in a cake?! Love you Bethenny :).
The simple (yet fabulous ingredients!). Yummy!!
**If you can’t find Skinny Girl in your local store, you can always substitute with a different brand of pre-made margarita mix or…just whip up a margarita from scratch and substitute that instead. The results will always be fabulous!**