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


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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"


  • 1Preheat oven to 350 degrees F.
    Coat 13x9x2-inch pan with non-stick cooking spray.
  • 2In medium mixing bowl, mix pretzels, brown sugar and melted butter.
    Press into pan.
  • 3In large mixing bowl, beat cake mix, margarita mix, oil, lime rind and egg whites until well mixed.
    CAREFULLY pour batter over pretzel mixture.
  • 4Bake 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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