Hawaiian Guava Cake

Hawaiian guava cake is a classic Hawaiian dessert that has become especially well known for its soft pink layers and tropical flavor. It was originally created by the famous Dee Lite Bakery in Honolulu, Hawaii. This version is an easy way to make a similar treat at home. Instead of starting from scratch, this recipe begins with a cake mix, making it much simpler and more approachable.

This cake starts with a strawberry cake mix, which works really well here. It already gives the cake a pretty pink color, and the light strawberry flavor pairs nicely with the guava. If you prefer, you could also use a white cake mix and add a little pink food coloring to get that classic look.

The guava flavor in both the cake and the glaze comes from guava juice or guava nectar. Nectar is a little thicker than juice, but either one works well in this recipe. I was able to find Jumex guava nectar at one of my local grocery stores in the juice aisle, and I have also seen brands like Kern’s and Goya available. If you can only find a guava blend, such as passion-guava or strawberry-guava, that will work too. If it is not in the regular juice section, be sure to check the refrigerated or frozen juice section as well.

The creamy middle layer is made with cream cheese, sugar, vanilla, and Cool Whip, which gives the cake a light and fluffy richness. Then the guava glaze layer is made with guava nectar, sugar, water, and cornstarch for that smooth, glossy finish. When I made mine, the guava glaze turned out more peachy, so I added one drop of neon pink food coloring. That little bit was all it took to create the beautiful pink color I was hoping for.

Ingredients for Hawaiian Guava Cake

• STRAWBERRY CAKE MIX – Strawberry cake mix makes this recipe easy to put together and gives the cake its pretty pink color. It also adds a light strawberry flavor that pairs really well with the guava.
• GUAVA NECTAR OR GUAVA JUICE – Guava nectar or juice is what gives the cake its tropical guava flavor. It is used in both the cake and the glossy guava topping, making it the key ingredient in this dessert.
• EGGS – Eggs help give the cake structure and help it bake up with a soft texture. They also add richness to the batter.
• CANOLA OIL OR VEGETABLE OIL– Adds moisture and helps keep the cake soft and tender. It also helps create a smooth batter.
• CREAM CHEESE – Cream cheese makes the middle layer rich, creamy, and slightly tangy. It gives the cake a flavor and texture similar to a light cheesecake filling.
• SUGAR – Sweetens the cream cheese layer and balances its tanginess. It helps create a smooth, sweet filling. It also sweetens the guava topping and balances the tartness of the juice or nectar. It helps make the topping taste more like a dessert glaze.
• VANILLA – Vanilla adds warm, sweet flavor to the cream layer. It helps round out the taste and makes the filling even better.
• COOL WHIP – Cool Whip makes the cream layer light and fluffy. It helps keep the filling from being too heavy while still giving it a creamy texture.
• CORNSTARCH – Cornstarch thickens the guava layer, making it smooth and spoonable rather than runny. It is what helps create that classic glaze-like topping.
• WATER – Water is mixed with the cornstarch to help it blend smoothly before being added to the guava gel mixture. This helps prevent lumps in the topping.
• PINK OR RED FOOD COLORING – Food coloring is optional, but it can help give the guava layer that beautiful bright pink color. Some guava juices or nectars are naturally more peachy, so just a drop can really enhance the look of the cake.

Instructions for Hawaiian Guava Cake

In a large mixing bowl, combine the cake mix, guava juice, eggs, and oil. Using a hand mixer, beat the mixture for about 2 minutes until the batter is smooth and well blended.

Spray a 9×13-inch glass baking dish with nonstick cooking spray. Pour the cake batter into the prepared pan and bake according to the cake mix package directions. Check with a toothpick to be sure the cake is fully cooked. Once the cake is finished baking, allow it to cool completely before adding the next layer.

To make the cream layer, place the softened cream cheese in a mixing bowl and beat it with a hand mixer until it is light and fluffy. Add the sugar and vanilla, then mix again until smooth. Gently fold in the Cool Whip until everything is fully combined. Spread the cream mixture evenly over the cooled cake, then refrigerate the cake while you prepare the guava layer.

For the guava layer, add the guava juice and sugar to a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally.

In a small bowl, whisk together the cornstarch and water until smooth. Remove the guava mixture from the heat and stir in the cornstarch mixture. Return the pan to the heat and bring it back to a boil. Let it boil for 1 minute, stirring, until the mixture thickens. If desired, add a drop of pink or red food coloring to give the guava layer a brighter pink color. Some guava juices or nectars are more peach or orange in color, so this step can help give the cake that classic pink look.

Allow the guava mixture to cool before adding it to the cake. Stir it occasionally as it cools to help speed the process and keep it smooth.

Once the guava layer has cooled, spread it evenly over the cream layer. Refrigerate the cake until you are ready to serve. This recipe makes about 12 servings.

Frequently Asked Questions

Why does this recipe use strawberry cake mix?
Strawberry cake mix gives the cake a pretty pink color and a light strawberry flavor that pairs nicely with the guava.

Can I use guava nectar or do I need guava juice?
Either one will work. Guava nectar is usually a little thicker, but both give the cake and topping that delicious guava flavor.

What if I can only find a guava juice blend?
That is fine. A blend like passion-guava or strawberry-guava can still work well in this recipe if plain guava juice or nectar is not available.

Where can I usually find guava nectar or juice?
You may find it in the regular juice aisle, but it is also worth checking the refrigerated juice section or frozen juice area for guava concentrate if you do not see it there.

Why do I need to cool the cake before adding the cream layer?
If the cake is still warm, the cream layer can melt and become too soft. Cooling the cake completely helps the layers stay neat and distinct.

Can I use homemade whipped cream instead of Cool Whip?
You probably can, but Cool Whip helps keep the cream layer stable and easy to spread. It also gives the layer a light, fluffy texture.

Why is the guava topping cooked on the stove?
Cooking the guava juice with sugar and cornstarch thickens it into a glaze-like layer. This helps it sit nicely on top of the cake without soaking in too much.

Do I have to add food coloring?
No. The food coloring is optional. It just helps brighten the pink color if your guava juice or nectar is more peach or orange in color.

How do I know when the guava layer is cool enough to spread?
It should feel cool and no longer warm to the touch. Stirring it occasionally while it cools helps it cool faster and stay smooth.

Does this cake need to be refrigerated?
Yes. Because of the cream cheese and whipped topping layer, it should be in the fridge until you are ready to serve it.

Can I make Hawaiian guava cake ahead of time?
Yes. This is a great make-ahead dessert because it needs to chill anyway. Making it ahead also gives the layers time to set nicely.

Tips and Tricks

• Cool the cake completely before adding the cream layer. This is one of the most important steps. If the cake is still warm, the cream layer can melt and become messy.
• Use softened cream cheese for the smoothest filling. Softened cream cheese blends more easily and helps keep the cream layer light and fluffy rather than lumpy.
• Chill the cake while making the guava topping. Keeping the cream layer cold helps it stay firm and makes it easier to spread the guava layer on top.
• Let the guava layer cool before spreading it over the cake. If the topping is too warm, it can melt into the cream layer. Stirring it now and then while it cools helps it cool faster and stay smooth.
• Add just a tiny bit of food coloring if needed. Some guava juice or nectar is more peachy than pink, so one small drop of pink or red food coloring can help give the cake that classic Hawaiian guava cake look.

Here are other dessert ideas for a luau:

• Chocolate Haupia Pie
• Piña Colada Pie
• Piña Colada Pops
• Coconut Ice Cream
• Virgin Piña Coladas

This recipe is adapted from the Polynesian Cultural Center.