Hawaiian guava cake is a classic Hawaiian dessert. It was an original creation from the Dee Lite Bakery in Honolulu. Today, I am sharing an easy at home version that begins with a cake mix.
This recipe starts with a strawberry cake mix. It already has a nice pink color and the light strawberry flavor pairs well with the guava. You can always use a white cake mix instead and use some food coloring to get the pink color if you want it.
Now, the guava flavor for the cake and glaze comes from guava juice or nectar. Nectar is just a little thicker than juice but either one will work. I was able to find the Jumex brand of guava nectar at one of my local grocery stores on the juice section. I have also seen Kern’s and Goya brands at the store too. If all you can find is a guava nectar or juice blend such as passion-guava or guava strawberry etc.) that will work too. If you can’t find it on the juice isle, another place to look is at the refrigerated or frozen juice sections.
The cream layer consists of cream cheese, sugar, vanilla, and Cool Whip. You make the guava glaze layer using the guava nectar, suagr, water, and cornstarch. I did add a drop of neon pink food coloring to my guava layer because it was more of a peach color. One drop is just the right amount to get the beuatiful pink color I was looking for.
Here are other dessert ideas for a luau:
- For the cake:
- 1 strawberry cake mix
- 1 1/3 cup guava nectar or guava juice
- 3 eggs
- 1/3 cup canola oil
- For the cream layer:
- 1 (8 oz) pkg cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla
- 1 (8 oz) container Cool Whip, thawed
- For the guava layer:
- 2 cups guava nectar or guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 Tbsp water
- pink or red food coloring
- In a bowl, mix together cake mix, guava juice, eggs, and oil until together for 2 minutes with a hand mixer.
- Spray a 9×13 glass baking dish with non-stick cooking spray and bake according to cake mix package directions. Allow cake to cool before adding the next layer.
- For the cream layer – In another bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla; mix well.
- Next fold in the Cool Whip and spread over the cooled cake. Place in the refrigerator while you make the guava layer.
- For the guava layer – In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.
- Mix the cornstarch and water together well in a small bowl. Remove guava juice from heat and stir in the cornstarch mixture.
- Return to heat and bring back to a boil and boil for one minute. If desired, add a drop of food coloring to make the guava layer pink. Mine was more of an orange collor and needed the food coloring.
- Allow the guava mixture to cool. While cooling, stir it ocassionally to help it cool down faster.
- When the guava layer has cooled, spread it over the top of the cream layer of the cake. Refrigerate the cake until ready to serve. Serves 12.
- Prep Time: 10 minutes
- Cook Time: 25 minutes plus cooling time
- Category: Dessert
- Method: Baked
- Cuisine: Hawaiian
This recipe is adapted from the Polynesian Cultural Center.