Hawaiian Guava Cake

I fell head over heels in love with guava juice last year in Hawaii and I was so excited to finally try this Hawaiian Guava Cake! We've been buying this guava juice from Costco this year and I realized it was exactly what I needed to make this cake. Guava has such a unique flavor and it's perfect in cake!
In this recipe, you take a strawberry cake mix and replace the water for guava juice. It's then topped with a delicious cream cheese/Cool Whip layer and an amazing guava gel topping. It all goes perfectly together and makes the most refreshing dessert. If you love guava or have never tried it, you'll have to make this cake!

Hawaiian Guava Cake
1 Pillsbury strawberry cake mix (You can use another brand and adjust the water as needed.)
 3 eggs
1/3 cup vegetable oil
Cream Cheese Layer:
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
1 (8 oz.) 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. Bake cake in a greased 9x13-inch pan according to package directions. Let cake cool completely.
2. While cake is cooling, 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. Beat in sugar and vanilla. Slowly fold in the Cool Whip and refrigerate until ready to use.
4. For the guava topping: In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.
5. In a small bowl, make a paste out of the cornstarch with 3 tablespoons of water.
6. Remove guava juice from heat and whisk in the cornstarch mixture until well combined. Return mixture to heat and bring back to a boil. Boil for one minute, stirring constantly. Cool until lukewarm in the fridge.
7. To assemble cake, spread the cream cheese mixture into a thick layer on top of the cake. Pour the guava mixture on top and spread with a pastry brush. Refrigerate for at least 30 minutes or until ready to serve.
*Store in an airtight container for up to a week in the fridge. 


Popular Posts