Margarita Tube Cake

Preheat oven to 350 degrees F (175 degrees C). (5 minutes) Generously spray a 9-cup fluted tube pan with cooking spray that contains flour. Use a pastry brush to ensure the spray reaches every crevice of the pan. Apply one more light coating of cooking spray, and invert the pan to remove any excess.

In a large mixing bowl, combine the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec. Beat with an electric mixer on medium speed until thoroughly combined, about 2-3 minutes. Gently fold in the grated zest of 1 lime. Pour the batter evenly into the prepared fluted tube pan. Use a spatula to carefully fill the grooves of the pan with batter, and gently tap the filled cake pan on the counter to release any trapped air pockets.

Bake in the preheated oven until a wooden skewer inserted into the center of the cake comes out clean, approximately 40-45 minutes. If the top of the cake begins to brown too quickly, tent it loosely with aluminum foil.

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. (10 minutes) After 10 minutes, gently shake the cake a couple of times to help loosen the sides. Carefully slide a thin silicone or nylon spatula between the cake and the pan to release any stubborn areas. Place a serving plate over the top of the cake pan and invert the pan to release the cake onto the serving plate. Allow the cake to cool completely before glazing.

Prepare the glaze by whisking together the sifted confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, the juice of 2 limes, and the grated zest of 1 lime in a medium bowl until smooth. (5 minutes) If the glaze is too thick, add a tiny amount of lime juice or triple sec until it reaches a drizzling consistency. Once the cake is completely cool, drizzle the glaze decoratively over the top of the cake. Allow the glaze to set for a few minutes until it hardens slightly. Slice and serve. Enjoy!