Easy Guava Cake

Guava Cake is a delicious Hawaiian dessert that is quickly becoming popular nationwide.  It’s traditionally made with chiffon cake, but my quick and easy recipe uses boxed cake mix.

I like using strawberry cake mix for my recipe–it amps up the guava flavor in my opinion.

Give my recipe a try.  I think you like it. 🙂

Easy Guava Cake

Ingredients:

  • 1 12-oz can frozen concentrated guava nectar
  • 1 1/2 cups water
  • 8 ounces cream cheese
  • 12 ounces Cool Whip
  • 1 box strawberry cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 tablespoons corn starch
  • 4 tablespoons water
  • Optional:  1 cup guava jelly

Directions:

1.  Prepare the Guava Juice.

Empty the contents of the frozen concentrated guava nectar into a small bowl or measuring cup.

Remove 2 teaspoons of the concentrated nectar and place into a small mixing bowl.  Set this aside for now (you will use this when you make the frosting).

Add 1 1/2 cups of water to the remaining frozen concentrated nectar.  Stir until the frozen nectar completely dissolves/melts and combines with the water.  You should have about 3 cups of juice.  Set aside.

2.  Make the frosting.

Add the cream cheese to the mixing bowl with the reserved 2 teaspoons frozen concentrated guava nectar.

Note:  I had a jar of guava jam in the fridge; I also added a teaspoon of jam to the bowl, but this is totally optional.  If you don’t have any guava jam, don’t worry about it.  I just like to add it to the frosting to give it a guava flavor.

Using a hand mixer, mix the cream cheese and guava nectar until creamy.

Add the Cool Whip to the mixing bowl.

Mix until creamy.  Place the frosting in the refrigerator until ready to use.

3.  Bake the cake.

Empty the contents of the cake mix into a mixing bowl.

Into the bowl add the eggs, vegetable oil, and 1 cup of the guava juice (set the remaining juice aside–it will be used later to make the guava sauce).

Using a whisk or mixing spoon, mix the ingredients together.  Don’t over-mix the batter; mix only until the large lumps disappear.

 Split the batter between two small pans.

Bake at 350 degrees for 25 minutes or until a toothpick inserted into the middle comes out clean.  Let the cake cool completely (I inverted it onto a plate to finish cooling).

OPTIONAL:

To give your guava cake a boost of guava flavor, split the cakes in half while still warm.  Heat the jelly in a microwave-safe cup for one minute.  Spread the guava jelly over the top surface of each of the cake halves.  Allow to cool then place the halves back together.  Proceed with the remaining instructions.

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4.  Make the guava sauce.

Place the remaining 2 cups of guava juice into a small saucepan.  Turn the heat to medium high.

Mix the cornstarch with 4 tablespoons of water.  Pour the cornstarch mixture into the pan, mixing with a whisk.

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Continue whisking the mixture over medium high heat, cooking until the sauce begins to thicken.

The sauce will thicken only after it comes to a boil.  Once the mixture starts to boil, reduce the heat to medium low; continue cooking for a couple of minutes then remove from the heat.

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Pour the sauce into a small bowl or measuring cup.  Refrigerate until ready to use.

Note: Let the sauce cool completely before pouring onto the cake.

5.  Assemble the cake.

Place one of the cake layers onto a serving plate.

Spread a thin layer of frosting onto the cake.

Spread some of the guava sauce on top of the frosting, staying about one inch from the edge.

Place the second layer of cake on top of the first layer.

Frost the cake (top and sides) with the remaining frosting.

Pour the remaining sauce on top of the cake.  If you have room in your fridge, refrigerate the cake until the sauce and frosting sets completely.  If you have a cake decorating bag and tips, you can be fancy and pipe a border around the edge to keep the sauce nice and pretty in the middle of the cake.

I,  on the other hand, couldn’t stop there.  I’m a sauce kind of girl, so I just HAD to pour MORE sauce over the cake, letting it drip down the sides (yum!). 😉

Slice, serve, and ENJOY!

I couldn’t wait for the sauce to set, so I cut into this cake IMMEDIATELY.  Ahh…it’s all good.  DELICIOUS in fact. 😀

If you have any sauce left, pour some over the cake–man oh man–I want some more cake (I ate 3–yes 3–pieces).

ENJOY!

I also made some guava cupcakes. You can place some guava sauce in the middle (cut a piece of cake out of the top), top it with frosting, then drizzle more sauce on top.

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80 comments

  1. Kiani says:

    What size baking pan would I need?

  2. Cher says:

    Would love to make this .. What do you suggest in substitute for frozen guava nectar ?! Since we’re on the east coast

  3. Bobbie says:

    I think it looks so delicious

  4. Edna Hardy says:

    I just baked one today. I only have the guava nectar juice (not frozen). It came out good. I also used the Duncan Hines pink velvet mix. It’s yummy. My Bible study group devoured them.

  5. Lupe Manzo says:

    Can fresh guavas be used instead of the ones you used?

    • I haven’t used fresh guavas in this recipe so I don’t know for sure. I would imagine that it could work; you would have to cook the fruit down or puree it in a processor until you get a thickened mixture, much like the guava paste or puree.

  6. Sheena V says:

    The best recipe ever! Thank you for sharing!

  7. mercy says:

    can you do this with using a bunt pan?

  8. Becki says:

    How long do you bake the cupcakes?

  9. gloria stevens says:

    Can I use guava nectar bought from the store, I can’t find frozen guava concentrate.

    • Yes, you can use guava nectar instead, but do not dilute it with water.

    • IP Jones says:

      Hi Gloria! I wanted to find out how the cake turned out using Guava Nectar, instead of the frozen concentrate. I’m in an area where there is ONLY Guava Nectar available, and I am unable to find Guava Juice. Please let me know? I’m craving Guava cake, and hope I can cure that craving soon!! Thank you so much!

  10. Its the best cake ever made thanks

  11. I made it, Thanks for the recipe. It is heaven in a bite!

  12. Omg, I’ve gotta try to bake this!

  13. Looks crazy delish….geeze. can’t wait to give it a try.

  14. Yum! I’ve made this a few times, it’s really good!

  15. Karen says:

    Hafa Annie! Oh thank you for this recipe. I have made it several times. I use real whip cream instead of cool whip and Guava juice that i found at the local Farmers Market. This cake brings bake the good memories of Hawaii and Guam. I think the next one I make I will use passion fruit juice. Thanks again.

  16. Kathy says:

    Update … I ended up cooking the frozen pulp (Goya brand) down very thick — amost like applesauce and used it in place of the oil and it was very, very good. The cake texture was perfect, nice and light–not too dense or heavy. I’m sure its not as good as the original recipe, but its a good substitute!

  17. Very delicious dessert…Already make it. soo yummy!

  18. Amorlicious says:

    I just wanted to share that I made this cake for a friend’s baby shower knowing she loves guava cake and it exploded from there. It has been a big hit and everyone absolutely loves it. Thank you for sharing and bringing the islands closer to home.

  19. lucero says:

    how many servings for this recipe?

  20. Laumata Pedro says:

    Thank you sooooo much for the recipe, I’ve been asking my Hawaiian friends for their recipe but they didn’t want to share. I am definitely making one for Christmas :). I can already taste it <3 !

  21. hulahoney says:

    2 small rectangular pans? What size? Your fotos really make your site come alive! Mahalo!!!

  22. Abdul says:

    Annie, just wondering, would a vanilla cake mix instead of a strawberry cake mix, hinder the guava flavor? I’ve yet to try this cake with the strawberry cake mix; did the strawberry flavor overpower the intended guava taste?

    Thanks for sharing 🙂

  23. Frankie says:

    I really want to try this. I hope that I can find the guava concentrate in Chicago. I like the paste even better. Back in the day, in Tacoma, we would ask people coming from Hawaii to bring us a guava cake on the plane.

  24. Faauuga Pammy says:

    Talofa! From the island of Samoa….In Seattle. LOl, I love this cake and often I ask my aunties and island friends for the recipe, and being very prideful, they don’t like to share. So thank you so much for sharing your recipe with us. I always recommend you to my aiga out here in Washington for the best guava cake recipe and many more! Fa’afetai lava! 🙂

  25. Mary Clement says:

    I have made this and it is a real hit with the familia!!! Thanks for sharing. I have tried some of your other recipes and they are all delicious!!!

  26. Lesina says:

    cant wait to make this one looks yummmm

  27. Lora-Ly says:

    No stores here carry Guava Concentrate. I’m wondering if reducing Goya Guava Paste would work? I’d really like to give this recipe a try.

  28. Kamu says:

    its a definite gotta try out here in Alaska.

  29. Anne says:

    can i sub guava nector for fresh gauva, someone just brought me some half ripe guava

    • Anne,

      Yes, you can use fresh guavas instead of frozen concentrate (or guava nectar), but you’ll have to make juice out of them (I hope you have a bunch of guavas!). Here’s how to make guava juice out of fresh guavas:

      You’ll need about 4 or 5 medium pink guavas (or enough to fill up a blender after peeling and dicing them), 1/2 cup sugar, and 3 cups water.

      Cut the ends off the the guavas and peel the outer skin. Chop the guavas into cubes and place into a blender. Add sugar and water, then blend until smooth.

      Pour the mixture through a fine sieve/strainer to remove any seeds. Taste for sweetness (add more sugar to your liking). The juice should be relatively sweet. Use the juice as directed in my recipe.

  30. Haven’t had DeeLight Bakery’s guava cakes in forever, this may hit the spot. Now if I can hope and pray the Asian markets here in Orlando, FL have guava concentrate!

  31. Leka says:

    I’ve been trying to make this cake for a while and can never get it right with the chiffon recipe.. Eager to try this one ASAP!!! Thanks for sharing…

  32. Can’t wait to make this one!

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