The fragrant scent of tropical guava fills the kitchen as this Hawaiian Guava Cake bakes to perfection. This delightful, moist cake is layered with cream cheese and topped with a sweet guava glaze, taking approximately one hour to prepare and bake. Its vibrant flavors create a unique dessert that impresses at any gathering, making it a must-try.
This recipe is perfect for anyone seeking a fun and culinary adventure, especially during summer parties or family celebrations. You can prepare the cake a day ahead and store it in the fridge for easy serving later on.
Why You’ll Love This Recipe
- The cake is incredibly moist thanks to the guava juice.
- A creamy layer of cheese adds richness and texture.
- The bright guava glaze delivers a stunning finish.
- It’s a unique dessert that’s sure to impress guests.
What You’ll Need
Gather your ingredients for this delightful Hawaiian treat:
For the Cake
- 1 box (15 oz) strawberry cake mix
- 1 1/2 cups guava nectar or guava juice (Kern’s, Jumex, or Goya)
- 3 eggs, room temperature
- 1/3 cup coconut oil, liquid
For the Cream Cheese Layer
- 10 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip, thawed
For the Guava Glaze Layer
- 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)
For best flavor, use room temperature ingredients.
Substitutions & Swaps
- Coconut oil can be swapped for vegetable oil.
- Cream cheese may be replaced with mascarpone for a milder flavor.
- Guava nectar can be replaced with passion fruit juice.
- Cool Whip can be substituted with homemade whipped cream.
How to Make It
Start your baking adventure with these simple steps.
Prepare the cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix the batter: In a bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Beat with a mixer until smooth and well blended, about 2 minutes.
Bake the cake
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Make the cream cheese layer
- Whip the cream cheese: In a separate bowl, beat the cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until fully incorporated. Gently fold in the Cool Whip until combined.
Assemble the cake
- Spread cream cheese mixture on top of the cooled cake, smoothing evenly. Refrigerate for at least 30 minutes to set.
Prepare the guava glaze
- Combine glaze ingredients: In a saucepan, whisk together the guava nectar, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly.
Top the cake
- Pour glaze over cake: Once the guava glaze has cooled, pour it over the cream cheese layer. Garnish with coconut flakes if desired. Refrigerate until ready to serve.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the glaze affects texture.
Reheat: Not recommended; serve chilled for best taste.
Tips for Best Results
- Ensure all ingredients are at room temperature for a smoother batter.
- Don’t skip cooling the cake completely before adding the cream layer to prevent melting.
- Use a light touch when folding in the Cool Whip to maintain its fluffiness.
Serving Suggestions
- Pair with fresh fruit for a vibrant presentation.
- Serve alongside a scoop of vanilla ice cream for contrast.
- Perfect for luaus, summer parties, or potluck gatherings.
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