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.


  • 1 1⁄2 cups pretzels, coarsely crushed
  • 1⁄2 cup sugar
  • 1⁄2 cup butter or margarine, melted
  • 1 box Betty Crocker™ Super Moist™ Favorites White Cake Mix
  • 1⁄2 cup water
  • 1 tablespoon grated lime peel
  • 3⁄4 cup nonalcoholic margarita mix
  • 1⁄3 cup vegetable oil
  • 3 egg whites
  • 1 container (8 oz.) frozen whipped topping, thawed
  • Additional grated lime peel, if desired


  • 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 pretzels, sugar and butter to make crust. Sprinkle evenly on bottom of pan; press gently.
  • In large bowl, beat cake mix, water, grated lime peel, margarita mix, vegetable oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
  • 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.