Hawaiian Guava Cake

No ratings yet

This Hawaiian guava cake is an easy at-home version of the classic island dessert made with cake mix, a fluffy cream layer, and a sweet guava topping. Strawberry cake mix gives it a beautiful pink color and pairs perfectly with the tropical guava flavor. It is a chilled dessert that is light, creamy, and perfect for potlucks, parties, or anytime you want something a little special.

Course Dessert

Cuisine Hawaiian

Keyword chilled, creamy, party food, tropical

Prep Time 25

Cook Time 30

Cooling and Chill Time 3

Total Time 3 55

Servings servings

Calories 434kcal

Author Laura

Equipment

Ingredients

For the cake:

1 strawberry cake mix
1 ⅓ cups guava nectar or guava juice
3 eggs
⅓ cup canola oil

For the cream layer:

8 oz cream cheese softened
⅓ cup sugar
1 tsp vanilla
8 oz COOL WHIP Whipped Topping thawed

For the guava layer:

2 cups guava nectar or guava juice
½ cup sugar
¼ cup cornstarch
3 Tbsp water
pink food coloring or red food coloring

Instructions

In a bowl, mix together cake mix, guava juice, eggs, and oil until together for 2 minutes with a hand mixer.
Spray a 9x13 glass baking dish with non-stick cooking spray. Add the cake to the pan and bake according to the cake mix package directions. Allow the cake to cool before adding the next layer.
For the cream layer: In another bowl, beat cream cheese with a 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 the guava juice from the heat and stir in the cornstarch mixture.
Return to heat, 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 color and needed the food coloring.
Allow the guava mixture to cool. While it cools, stir it occasionally to help it cool down faster.
When the guava layer has cooled, spread it over the cream layer of the cake. Refrigerate the cake until ready to serve. Serves 12.

Nutrition