Margarita Cake

  • Yield: 24 servings


1 1/2cups coarsely crushed pretzels
2tablespoons light brown sugar
5tablespoons butter, melted
1 (18.25-ounce) box white cake mix
1 1/4cups bottled non-alcoholic margarita mix
1/4cup canola oil
1tablespoon grated lime rind
3 egg whites
1 (8-ounce) frozen fat-free whipped topping, thawed
Additional grated lime rind, if desired


  1. Heat oven 350F. Spray a baking pan with nonstick cooking spray.
  2. Combine pretzels, brown sugar and melted butter. Mold mixture along the bottom of the pan.
  3. Beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed. Spoon batter over pretzel crust.
  4. Bake 25 to 30 minutes or until cake springs back to touch.
  5. Frost with whipped topping, garnish with lime rind and refrigerate.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 176
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 6mg
  • Sodium 260mg
  • Carbohydrate 27g
  • Fiber 0g
  • Sugars 12g
  • Protein 2g