Hawaiian Guava Cake

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Imagine a slice of paradise on your plate! This Hawaiian Guava Cake combines bright flavors with a creamy layer, making it perfect for any gathering. It’s light, refreshing, and oh-so-delicious!

Why make this recipe

This cake is not just a treat; it’s a tropical escape that’s easy to whip up. Perfect for parties, family gatherings, or just because you deserve a sweet indulgence. Plus, who can resist that creamy guava glaze?

How to make Hawaiian Guava Cake

Ingredients :

• 1 Strawberry Cake Mix (15 oz)
• 1 1/2 cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)
• 3 eggs (room temperature)
• 1/3 cup Coconut Oil (liquid)
• 10 oz Cream Cheese (room temperature)
• 1/2 cup granulated sugar
• 1 teaspoon Vanilla extract
• 8 oz Cool Whip (thawed)
• 2 1/2 cups Guava Nectar or Guava Juice (Pink is better)
• 1/2 cup granulated sugar
• 4 tablespoons Cornstarch
• 3 tablespoons Water
• 4 tablespoons sweetened Coconut Flakes to garnish (optional)

Directions :

For The Cake

1. Preheat the oven to 350°F, and coat a 13 x 9 baking dish with vegetable spray.
2. In a mixer, blend the Cake Mix, Guava Juice, Eggs, and Coconut Oil for 30 seconds on low. Scrape down the bowl, then beat on medium-high for 2 minutes.
3. Pour the batter into the prepared pan and bake for 24-26 minutes, or until light golden and a toothpick comes out clean or with a few crumbs.
4. Remove from the oven and transfer to a wire cooling rack to cool completely.

For The Cream Cheese Layer

1. Beat the Cream Cheese until fluffy. Add Sugar and Vanilla and mix well. Slowly fold in the Cool Whip and refrigerate until ready to use.
2. Once the cake is cooled, spread the cream cheese mixture evenly over the top. Place it in the fridge (or freezer) until the cream cheese layer sets.

For The Guava Glaze Layer

1. In a medium saucepan, bring the 2 1/2 cups of Guava Juice and sugar to a low boil over medium heat for 2 minutes. Make a slurry with the Cornstarch and Water. Remove from the heat and stir in the Cornstarch mixture with a whisk.
2. Return to heat and bring back to a low boil, letting it boil for one minute. Cool it in the refrigerator.
3. Glaze the top of the cake with the Guava Gel, gently spreading it over the cream cheese layer.
4. Refrigerate until you’re ready to serve.
5. Slice and garnish with Coconut Flakes if desired. Enjoy with milk, guava juice, or ice cream!

Hawaiian Guava Cake

• Author: Alora chef
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 3 hrs (incl. chilling)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

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Description

A luscious, tropical dessert with layers of fluffy guava-infused cake, creamy cheesecake topping, and a glossy guava glaze. Perfect for parties or a sweet escape at home!

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Ingredients

Scale 1x2x3x

• 1 box (15 oz) strawberry cake mix
• 1 ½ cups guava nectar/juice (Kern’s, Jumex, or Goya)
• 3 eggs (room temperature)
• ⅓ cup coconut oil (melted)
• 10 oz cream cheese (softened)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 8 oz Cool Whip (thawed)
• 2 ½ cups guava nectar/juice (pink for best color)
• ½ cup granulated sugar
• 4 tbsp cornstarch
• 3 tbsp water
• 4 tbsp sweetened coconut flakes (optional garnish)

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Instructions

1. Bake the Cake: Preheat oven to 350°F. Grease a 9×13-inch baking pan. Blend cake mix, guava juice, eggs, and coconut oil on low for 30 sec. Scrape bowl, then beat on medium-high for 2 min. Pour into pan and bake 24-26 min (until toothpick comes out clean). Cool completely.
2. Cream Cheese Layer: Beat cream cheese until fluffy. Add sugar & vanilla, mix well. Fold in Cool Whip. Spread over cooled cake and chill 1 hour (or freeze 20 min to set faster).
3. Guava Glaze: In a saucepan, bring guava juice & sugar to a low boil for 2 min. Mix cornstarch + water, then whisk into juice. Return to heat, boil 1 min (until thickened). Cool completely. Pour over cream cheese layer and chill 2+ hours.
4. Serve: Slice & garnish with coconut flakes. Pair with ice cream or fresh fruit!

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Notes

• Store covered in the fridge for 3-5 days.
• Freeze (without glaze) for up to 2 months.
• Use room temp ingredients for smoother mixing.
• Pink guava juice gives the best color & flavor.
• For dairy-free, use vegan cream cheese & coconut whipped topping.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

How to serve Hawaiian Guava Cake

Slice it up and serve chilled. Add a scoop of ice cream on the side or some fresh fruit for extra flavor.

How to Store Hawaiian Guava Cake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-5 days.

Tips to make Hawaiian Guava Cake

• Make sure your ingredients are at room temperature for the best mixing results.
• Let the cake cool completely before adding the cream cheese layer to prevent melting.
• Use pink guava juice for a beautiful color and sweeter flavor.

variation

You can use any flavor of cake mix you like! Pineapple or vanilla also works great, adding a lovely tropical twist.

FAQs Hawaiian Guava Cake

1. Can I use fresh guava instead of juice?
   Yes! Just puree fresh guava and strain it to use as a substitute for juice.

2. Is there a dairy-free version?
   You can use dairy-free cream cheese and coconut whipped topping to make it dairy-free.

3. Can I freeze this cake?
   Yes! You can freeze the cake before adding the cream cheese layer. Just wrap it well and store for up to 2 months.