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+ servings

Guava Cake

Guava cake with cream cheese frosting will be a perfect summer treat.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 16 servings



  • 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

Guava Topping:

  • 2 cups guava juice
  • 1/2 cup sugar
  • 1/4 cup cornstarch


  1. 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.
  2. While cake is baking prepare the cream cheese layer and guava topping.
  3. For the cream cheese layer: In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.
  4. Add sugar and vanilla and beat in.
  5. Slowly fold in the Cool Whip and refrigerate until ready to use.

For the Guava Topping:

  1. In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.

  2. Make a paste out of the cornstarch with about 2-3 tablespoons of water.
  3. 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.

To assemble cooled cake:

  1. 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.