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Margarita Cake

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Margarita cake offers the favorite sweet and salty combo with a crunchy pretzel crust.

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(164 Ratings)

164 Ratings

5 spoons 38%

4 spoons 21%

3 spoons 22%

2 spoons 10%

1 spoons

Member Reviews (49)

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PREP TIME
20 Min
TOTAL TIME
3 Hr
SERVINGS
15

Crust

1 1/2: cups coarsely crushed pretzels

1/2: cup sugar

1/2: cup butter or margarine, melted

Cake

1: box Betty Crocker® SuperMoist® white cake mix

3/4: cup bottled nonalcoholic margarita mix

1/2: cup water

1/3: cup vegetable oil

1: tablespoon grated lime peel

3: egg whites

Topping

1: container (8 oz) frozen whipped topping, thawed

: Additional grated lime peel, if desired

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1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
3 Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.

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Expert Tips

You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups crushed pretzels.

Cut fat and calories in this cake by using fat-free whipped topping instead of regular whipped topping to frost the cake.

Look for the bottled pale green nonalcoholic margarita mix in the soft drink section of the supermarket. It is usually on the shelf with club soda, tonic water and other mixers.

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Nutrition Information:

1 Serving (1 Serving)

Calories 330

(Calories from Fat 140),

Total Fat 16g

(Saturated Fat 8g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 350mg;
Total Carbohydrate 45g

(Dietary Fiber 0g,
Sugars 27g),

Protein 3g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 0.00%;
Calcium 8.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 49 Reviews View All

Posted 7/22/2011 2:26:25 PM REPORT ABUSE Winstonsuz said:

Rating:

I had used the large sourdough pretzels but that make the bottom to hard almost like chewing nuts (will use smaller pretzels next time). I didn't think it had much of a "lime" taste even with the margarita mix and lime zest but I like the cake.

This reply was: Helpful Inspiring

Posted 7/7/2011 12:52:14 PM REPORT ABUSE Julia22 said:

Rating:

Wow. I'm not normally a cake lover, but I do LOVE this one! So does everyone else. My husband requested this for his birthday cake this year! Everyone really loves the pretzel crust on the bottom. It's a delicious surprise! I have shared this recipe many many times! I made a couple little changes... I added 2 drops of green food coloring to the cake mix. Just gives it a light fresh color. Also, I do not add the lime zest until after the cake is all mixed, and then just stir it in with a spoon. I found it all stuck to the beaters if I did it before. I also use a bit of the dry cake mix to "flour" the pan. Doesn't add any unwanted flavor to the cake. I use fat free or reduced fat Cool Whip. Tastes the same but a little healthier. Nice light cake!

This reply was: Helpful Inspiring

Posted 6/15/2011 4:24:15 PM REPORT ABUSE margia16 said:

Rating:

AWESOME cake!! Refreshing (especially when chilled) and light. Just the right mix of flavors with the pretzels, margarita mix, lime and whipped topping. I have made it three times now for all different occasions and not once did I have leftovers. I am excited to try the cupcakes! :)

This reply was: Helpful Inspiring