MARGARITA CAKE - "Diabetic-Friendly"

penny jordan


Serve this fun cake with your next southwestern recipe to round out your themed meal...
It's "Diabetic-Friendly" so you can have your cake and eat it too!

This recipe came from a "Keep it Simple" Diabetic Cookbook, so...sorry I can't take the credit for it... :(


★★★★★ 1 vote

20 Min
30 Min


  • 1 1/2 c
    coarsely crushed pretzels
  • 2 Tbsp
    light brown sugar
  • 5 Tbsp
    butter, melted
  • 1 box
    (18.25-ounce) box white cake mix or sugar free yellow pillsbury cake mix
  • 1 1/4 c
    bottled non-alcoholic margarita mix
  • 1/4 c
    canola oil
  • 1 Tbsp
    grated lime rind
  • 3 large
    egg whites
  • 1 - c
    (8-ounce) frozen fat-free or sugar-free whipped topping, thawed
  • ·
    additional grated lime rind, if desired

How to Make MARGARITA CAKE - "Diabetic-Friendly"


  1. Preheat oven to 350 degrees F.
    Coat 13x9x2-inch pan with non-stick cooking spray.
  2. In medium mixing bowl, mix pretzels, brown sugar and melted butter.
    Press into pan.
  3. In large mixing bowl, beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed.
    CAREFULLY pour batter over pretzel mixture.
  4. Bake in 350 degree F oven, for 25 to 30 minutes or until light golden brown and top springs back when touched lightly in the center.
    Cool completely on cooling rack.
    Frost with whipped topping; sprinlke with additional lime rind.
    Refrigerate until ready to serve.
    Refrigerate leftovers in covered cake taker.
    *** Cake Tidbit: Grated lime rind infuses the cake with lime flavor, it's a must to include!
    Serving Size: 1/24 of cake
    Calories 176,
    Calories from Fat 34%,
    Total Fat 7g,
    Saturated Fat 2g,
    Protein 2g,
    Sodium 260mg,
    Carbohydrates 27g,
    Fiber 0g,
    Dietary Exchanges: 2 Starch, 1 Fat.

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