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


  • 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 tablespoon 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 13×9-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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