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!
Ingredients
Scale
- 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)
Instructions
- 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.
- 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).
- 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.
- Serve: Slice & garnish with coconut flakes. Pair with ice cream or fresh fruit!
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.
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