Colorful Tropical Sorbet Cake Recipe Is an Easy-to-Whip-Up Summer Delight

Fluffy cream cheese frosting ties the whole treat together!

If you’re like me and can’t get enough of a frozen treat in the summer, then it’s likely your freezer is stocked with all kinds of ice cream and sorbet flavors. It’s the perfect way to cool down when the sun is beaming, plus they taste delicious. But what if you want to level up your dessert? That was the inspiration for our Tropical Sorbet Cake recipe, and boy, does it deliver!

Here at the Woman’s World test kitchen, we love options, so you can either use tart and tangy strawberry or raspberry sorbet for the pink layer and sweet and juicy peach or mango for the orange one. Feel free to use any flavor combination you’d like — either way you’ll feel like you’re headed to the tropics. Those tangy sorbets get paired with light, buttery pound cake, and sweet cream cheese and marshmallow fluff frosting ties this summery treat all together. We can’t help but go back for seconds — let us know if you’re able to resist in the comments!

• 2 (11.5 oz.) pkgs. plain loaf or pound cake, such as Entenmann’s
• 1 (14–16 oz.) cont. mango or peach sorbet, slightly softened
• 1 (14–16 oz.) cont. strawberry or raspberry sorbet, slightly softened
• 2 (8 oz.) pkgs. cream cheese, at room temp.
• 1½ cups Marshmallow Fluff, from 16-oz. cont.
• 2 cups thawed frozen whipped topping
• White chocolate–dipped strawberries and lime zest curls (optional)

Instructions

• Using serrated knife, trim each cake to make all sides even. Evenly slice each cake horizontally into thirds. Arrange 2 bottom slices of cake side by side, touching, on large freezer-proof serving plate to create base of one large cake. Evenly spread tops of both cake slices with mango sorbet; cover with single layer of 2 cake slices. Evenly spread strawberry sorbet over top; cover with remaining cake slices. Press lightly to compress. Cover cake with plastic wrap; freeze 4 hrs. or overnight.

• On medium-low speed, beat cream cheese until smooth and fluffy. Add Marshmallow Fluff; on low, beat until blended and smooth, about 1 min. Add whipped topping; on medium-low, beat until fluffy.

• Remove plastic wrap from cake. Spread frosting over top and sides of cake. Serve immediately or freeze until ready to serve. Just before serving, if desired, garnish with strawberries and lime zest curls.