Guava Cake is made with an easy doctored cake mix with a tropical twist using real guava juice. This dessert is so easy!
HAWAIIAN GUAVA CAKE RECIPE
I made this cake after returning home from Hawaii 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.
This classic Hawaiian dessert starts with adding guava juice to a strawberry cake mix which gives it a nice pink color.
A cream cheesy whipped topping layer is lathered on top and topped with a guava gel. The guava mixture is made from boiling guava juice with sugar to make a guava concentrate. Mmm. So much flavor.
OTHER HAWAIIAN RECIPES
- PINA COLADA POKE CAKE
- KEY LIME PIE ON A STICK
- COCONUT LIME SUGAR COOKIES
- STRAWBERRY COLADA CUPCAKES
- COCONUT LIME COOKIES
- 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
Cream Cheese Layer:
- 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 baking 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.
For the Guava Topping:
- In a medium sauce pan, bring the 2 cups guava juice and 1/3 cup of 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 guava paste in refrigerator.
To assemble cooled cake:
- Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava puree. Refrigerate until ready to serve.