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Hawaiian Guava Cake

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes plus cooling time
  • Total Time: 35 minutes plus cooling time
  • Yield: 12 servings 1x


  • 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


  1. In a  bowl, mix together cake mix, guava juice, eggs, and oil until together for 2 minutes with a hand mixer.
  2. 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.
  3. For the cream layer –  In another bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla; mix well.
  4. Next fold in the Cool Whip and spread over the cooled cake. Place in the refrigerator while you make the guava layer.
  5. For the guava layer – In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.
  6. Mix the cornstarch and water together well in a small bowl. Remove guava juice from heat and stir in the cornstarch mixture.
  7. 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.
  8. Allow the guava mixture to cool. While cooling, stir it ocassionally to help it cool down faster.
  9. 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.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Hawaiian
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