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Decadent Hawaiian Guava Cake

Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings 12
Calories 320kcal

Ingredients

  • 1 strawberry cake mix (1 box)
  • 1.3 cups guava nectar or juice
  • 3 large eggs room temperature
  • 0.3 cups melted butter or coconut oil
  • 8 Ounces full-fat cream cheese softened
  • 0.5 cups  powdered sugar
  • 1 tsp vanilla extract
  • 8 Ounces whipped topping Cool Whip
  • 2 cups guava nectar or juice for glaze
  • 0.3 cups granulated sugar
  • 3 tbsp  cornstarch
  • 2 tbsp cold water
  • 1 pinch pinch pink food coloring optional

Instructions

  • Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9x13-inch glass baking dish well.
  • Make the cake batter: In a large bowl, combine 1 strawberry cake mix (1 box), 1.3 cups guava nectar or juice, 3 large eggs, room temperature, and 0.3 cups melted butter or coconut oil. Mix for about 2 minutes until well combined. Pour into the prepared dish.
  • Bake the cake: Bake for 28–33 minutes  until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely before moving on.
  • Make the cream cheese layer: Beat 8 ounces full-fat cream cheese, softened on its own until smooth and fluffy. Add 0.5 cups powdered sugar and 1 teaspoons vanilla extract and beat again. Gently fold in 8 ounces whipped topping (Cool Whip) until just combined. Spread evenly over the fully cooled cake and refrigerate while you make the glaze.
  • Make the guava gel glaze: In a small bowl, whisk 3 tablespoons cornstarch into 2 tablespoons cold water until smooth. In a saucepan, bring 2 cups guava nectar or juice (for glaze) and 0.3 cups granulated sugar to a gentle boil. Stir in the slurry and keep stirring until thickened and coating the back of a spoon. Add 1 pinch pink food coloring, optional if desired. Remove from heat and cool until pourable but not steaming.
  • Assemble and chill: Pour the cooled glaze slowly over the cream cheese layer and spread to the edges. Refrigerate for at least 60 minutes before slicing and serving.

Notes

Pour the glaze when it is cool enough to touch but still flows easily — too hot melts the cream cheese layer, too cold and it sets before you can spread it.