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: None

Product Actions

Additional Information

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.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List


Vanilla wafer cookies, crushed

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

butter, melted

6 tablespoons butter, melted


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)

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping