Margarita Cake

This lime-kissed margarita cake is entirely virgin, but if you get the urge to sprinkle a little sea salt on the top, we would certainly understand.

Cook time: 34-39 min | Prep time: (X) min | Serves: (X) | Yields: (X)


  • 1 1/2 cups coarsely crushed pretzels
  • 1/2 cup sugar
  • 1/2 cup butter or margarine, melted
  • 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 Tbsp. grated lime peel
  • 3 egg whites
  • 1 container (8 oz) frozen whipped topping, thawed
  • Additional grated lime peel, if desired
  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.
  4. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.

View Party Plan: Spicy Mexican Fiesta