An easy dessert recipe with all the flavors of your favorite margarita cocktail.
Prepare and bake the cake according to package directions, substituting margarita mix for the water and adding 2 tablespoons of tequila and lime zest to the batter, using a 13 x 9-inch cake pan. Let the cake cool for 15 to 20 minutes. Using the round end of a wooden spoon, poke holes in the cake every 1/2 inch to 1 inch.
Empty the pudding mix into a medium-sized bowl and add the milk. Whisk briskly for 2 minutes or until the pudding is dissolved. Add 1 tablespoon tequila, the Triple Sec and lime juice. Mix well. Evenly pour over the poked cake, filling the holes as much as possible. Place the covered cake in the refrigerator for 2 to 4 hours or until the pudding is set.
Combine the whipped topping and the remaining 1 tablespoon of tequila in a large bowl until well combined. Evenly spread the whipped topping mixture over the cake. Garnish with the lime slices and zest. Refrigerate for at least 4 hours before serving.
Store covered in the refrigerator.