Frozen Mai Tai Cake

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!

Skill LevelBeginner

Amount8-10 Servings

Ingredients & Tools
Instructions

Ingredients

Crust
1-1/2 cups Vanilla wafer cookies, crushed (about 40 cookies)
6 tablespoons butter, melted

Filling
2 pints mango sorbet, softened
2 cans (8oz. each) crushed pineapple, undrained
5 tablespoons gold rum
2 tablespoons lime juice
2 tablespoons Maraschino cherry juice
Thinnly sliced limes, for garnish (optional)
Maraschino cherries, for garnish (optional)

Instructions

Click to mark complete

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.
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.
Pour mango mixture into pan. Add cherry mixture; use a knife or small spatula to swirl fillings together. Freeze overnight or until solid.
Remove cake from freezer 15 minutes before serving. Top with lime slices and maraschino cherries, if using.