Margarita Cake

  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 15

Ingredients

Crust

  • 1 1/2 cups coarsely crushed pretzels
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, melted

Cake

Topping

  • 1 container (8 oz) frozen whipped topping, thawed
  • Additional grated lime peel, if desired

Steps

  • 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.

  • To get the 1 1/2 cups of crushed pretzels, you’ll need to start with about 3 1/2 cups of small pretzel twists.
  • Want to cut down on the fat and calories in this Margarita Cake? You can substitute fat-free whipped topping for the regular whipped topping used as frosting.
  • Look for a pale green bottle of nonalcoholic margarita mix in the soft drink section of your supermarket. It can usually be found next to the club soda, tonic water and other drink mixers.

Nutrition Facts are not available for this recipe
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