Frozen Mai Tai Cake Recipe


Your favorite poolside drink is getting a makeover! Featuring all the ingredients that make the Mai Tai so delicious, this Frozen Mai Tai Cake is a great way to enjoy this summer cocktail in a whole new way. Combine rum, maraschino cherries, mangoes and pineapples to make a delicious summertime dessert that will instantly transport you to the beach. For a nonalcoholic option, just replace the rum with pineapple juice for a treat the whole family can enjoy!
Makes: 8-10 Servings
Skill Level: Beginner

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Step 1

Spray 9 in. springform pan with vegetable pan spray. In small bowl, stir together cookie crumbs and butter. Press mixture into bottom of prepared pan.

Step 2

In the bowl of a food processor, blend sorbet, pineapple, rum, and lime juice until very smooth. Remove 1/3 cup mixture into a small bowl; stir in maraschino cherry juice. Nonalcoholic option: replace rum with pineapple juice.

Step 3

Pour mango mixture into pan. Add cherry mixture; use a knife or small spatula to swirl fillings together. Freeze overnight or until solid.

Step 4

Remove cake from freezer 15 minutes before serving. Top with lime slices and maraschino cherries, if using.

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Ingredients

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Vanilla wafer cookies, crushed

1-1/2 cups Vanilla wafer cookies, crushed (about 40 cookies)

butter, melted

6 tablespoons butter, melted

mango

2 pints mango (sorbet, softened)

crushed pineapple

2 cans crushed pineapple (8 ounces each, undrained)

light rum

5 tablespoons light rum

lime juice

2 tablespoons lime juice

Maraschino cherry

2 tablespoons Maraschino cherry (juice for filling and cherries for garnish)

key limes

key limes (Thinly sliced, for garnish. Optional)

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