Ingredients
-
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, colored part only (zest)
-
vegetable oil cooking spray
-
1/2 cup caramel ice cream topping or 1/2 cup cajeta caramel topping
-
1 (18 1/4 ounce) box butter recipe cake mix
-
3/4 cup water
-
1/2 cup tequila
-
1/2 cup butter, melted
-
3 eggs
-
1 teaspoon very finely grated lime zest, colored part only
-
Instructions
- Cooks Note: If you are using a cake mix other than a butter recipe cake, follow the directions on the box for making the batter substituting 1/2 cup tequila for 1/2 cup of the water.
- Preheat oven to 325 degrees. In large bowl, whisk sweetened condensed milk, evaporated milk, 3 eggs, orange liqueur and orange zest. Set aside.
- Generously spray 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan. Set aside.
- Prepare batter by beating cake mix, water, tequila, butter, eggs, and lime zest on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 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.