I just got back from a trip to Hawaii to watch my husband play his game. It was a week of no worries or cares. We had fun but a week was way too long to leave my kids. I felt like I was leaving a double life. There I was with freedom to do whatever I wanted with a lingering thought in the back of my mind of the life I had back home as a mom with four kids and responsibilities. Don’t get me wrong, I love my little responsibilities. The things that drive you nuts about your kids become endearing when you have time away.
Thanks to all of your suggestions on Facebook, we ate our way through Oahu. We ate at Roy’s, Teddy’s, Nico’s on Pier 38, Duke’s, Hula Dogs, and malasadas from Leonard’s Bakery.
I made this cake when I got home to give my kids a little taste of what they didn’t know they were missing. Although we didn’t actually eat this while we were in Hawaii, we used to eat it in college at our local Hawaiian joint. And nothing says I miss you like cake.
The cake starts with adding guava juice to a strawberry cake mix. A cream cheesy whipped topping layer is lathered on top and topped with a guava gel. Mmm.
Guava cake with cream cheese frosting will be a perfect summer treat.
- 1 strawberry cake mix
- 1 cup Guava juice if your cake mix calls for more or less water, replace the entire amount of water with guava juice
- 3 eggs
- 1/3 cup vegetable oil
- 1 8 ounce package cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 8 ounce container Cool Whip, thawed
- 2 cups guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
Prepare cake batter according to package directions replacing the water called for on the box with guava juice (mine happened to call for 3 eggs and 1/3 cup oil but if yours is different follow the box directions). Bake cake in a greased 9X13 pan according to package directions. Let cake cool completely.
While cake is baking prepare the cream cheese layer and guava topping.
For the cream cheese layer: In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.
Add sugar and vanilla and beat in.
Slowly fold in the Cool Whip and refrigerate until ready to use.
In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.
Make a paste out of the cornstarch with about 2-3 tablespoons of water.
Remove guava juice from heat and stir in the cornstarch mixture until combined well. Return mixture to heat and bring back to a boil and boil for one minute stirring constantly. Cool in refrigerator.
Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava topping. Refrigerate until ready to serve.