Your guests are going to love this Watermelon Margarita Cocktail Cake!!
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Watermelon Margarita Cocktail Cake

Your guests are going to love this Watermelon Margarita Cocktail Cake!! It is basically a Watermelon Margarita baked into a Cake!!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, cocktail, tequila, watermelon, margarita, cinco de mayo, party, recipe
Servings: 24 Servings
Calories: 226kcal
Author: Lisa Johnson


For the Cake

  • 1/2 cup sunflower oil
  • 4 large eggs at room temperature
  • 1 1/4 cups super fine sugar
  • 2/3 cups watermelon pucker
  • 1/2 cup high-quality silver tequila
  • 2 Tablespoons orange liqueuer cointreau, tripple sec
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup non-fat dry milk powder
  • 3.4 ounce instant vanilla pudding mix one package
  • 2 3/4 cups cake flour I used Queen Guinevere Cake Flour

For the Glaze

  • 1 cup powdered sugar see note about Bundt Shots
  • 1 1/2 Tablespoons watermelon pucker
  • 1 1/2 Tablespoons high-quality clear tequila
  • 1/2 Tablespoon orange liqueuer


  • Preheat oven to 350 degrees. Spray cake pan with baking spray, set aside.
  • Beat eggs, oil, and sugar together with a mixer.
  • Add the watermelon pucker, orange liqueur, and tequila, mix to combine.
  • Add the dry ingredients and beat until smooth, scraping the sides occasionally.
  • Add raspberry/pink gel food coloring, about 1/8th teaspoon, and mix until evenly colored.
  • Pour batter into prepared pan(s), cupcake liners. Do not fill more than 3/4s full.
  • Bake mini/teacake bundts for 12 minutes. Original Bundt for 47 - 55 minutes. Cupcakes for 17 - 19 minutes.
  • Remove from oven and allow to cool in pan for 10 minutes.
  • While cake is cooling, prepare the glaze. Place powdered sugar in a bowl.
  • Add the alcohol.
  • Whisk to combine until smooth.
  • For "Bundt Shots", dip each bundt into glaze and place on a wire rack sitting on a baking sheet.
  • For Bundt, place cake on a wire rack over a large plate and pour glaze over cake with a large spoon.
  • Move cake to a clean plate, and reuse glaze from first plate.
  • Allow cakes to cool completely before serving.
  • For cupcakes, allow to cool completely before frosting.
  • Pipe a ring of frosting around edge of cupcake.
  • Sprinkle ring with clear sugar crystals.
  • Fill center with additional frosting.
  • Trim a straw to fit in the cupcake.


  • Glaze- Bundt Shots will take twice as much glaze as a regular bundt cake. Double or triple the recipe for full coverage.
  • For the Frosting- I use my regular Buttercream Frosting recipe, but substitute 2 teaspoons watermelon pucker, 1 teaspoon tequila, and 1/2 teaspoon orange liqueur for the flavorings. Color with the same gel coloring that is used for the cake.
  • A bundt cake will serve 12 - 16 depending on the size of your slices.
  • This recipe will make:
  • 1 full sized bundt cake OR
  • 4 pans of mini/teacake bundts OR
  • 24 cupcakes


Calories: 226kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Cholesterol: 35mg | Sodium: 144mg | Potassium: 86mg | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.3mg