Celebrate Cinco de Mayo Day with Margarita Cake

Get your sombrero. Today is Cinco de Mayo Day. 

In Texas, everyone parties and indulges in all the Tex-Mex goodies like salsa and chips and loaded nachos.

That's pieces of fajita steak on the chip along with guacamole, cheese, and whatever else you can get on it before it breaks.

Pitchers of Margaritas or ice-cold frozen ones which are my favorite. I love the tangy lime and salt of tequila. In fact, that combination is so good, that I sometimes make a Margarita Cake that  Jimmy Buffet would be delighted to serve in his Margaritaville restaurants.

Here's my recipe for...

Margarita Cake

Crust Ingredients - it's like a cookie crust but made with pretzels
  • 1 1/2 cups crushed pretzels (I try to get the kind with the least amount of salt)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
Photo #1590154 by Kim van Vuuren, Pexels
Cake Ingredients
  • 1 boxed white cake mix
  • 3/4 cup bottled margarita mix (the kind without alcohol)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites (if you don't care that the cake isn't white, use the yolks too)
  • 2 tablespoons grated lime peel (reserve 1 tablespoon for garnish)

Directions for Cake
  • Heat oven to 350°F (325°F for nonstick pans).
  • Spray a rectangular 13 x 9-inch cake pan with baking spray (the kind with flour in it).
  • Mix the crust ingredients then press evenly over the bottom of pan.
  • In a large bowl, beat the cake ingredients on low for 30 seconds then on medium for 2 minutes, scraping the bowl to mix everything well.
  • Gently pour the batter over the crust.
  • Bake 35 to 40 minutes, until light golden brown on top. When touched gently, it should spring back. Do the toothpick test if in doubt.
  • Remove when done, cool at room temperature in the pan. Make sure it's completely cooled before frosting. See below for Frosting Ingredients and Directions.
  • Once the cake is frosted, sprinkle with the reserved grated lime peel.
  • Cover loosely with foil and refrigerate.

  • 1 pint of heavy whipping cream
  • 2 - 3 tablespoons granulated sugar depending on how sweet you want it
  • the reserved grated lime peel for garnish
Directions for Frosting
  • If you chill a glass or stainless steel bowl and the metal beaters in the fridge, the cream will whip to stiffer peaks.
  • Whip the cream, adding the sugar a couple of teaspoons at a time until stiff peaks form.
  • Pour the whipped cream frosting over the cooled cake.
  • Garnish with the grated lime peel.
Takeaway Truth

Whether you drink your Margarita or eat the cake, happy Cinco de Mayo Day!

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