Hawaiian guava cake often captures the vibrant essence of the tropics in every bite. With a delightful blend of strawberry cake mix and tropical guava nectar, it’s perfect for celebrations or simply to satisfy a sweet tooth. Juicy, fruity flavors combined with a creamy glaze make this cake a standout treat that brings the spirit of Hawaii right to your kitchen.
Why you’ll love this recipe
This Hawaiian Guava Cake stands out as a delightful dessert that impresses not just with its tropical flavors but also with its simplicity. Ideal for birthday parties, luaus, or even just a sweet ending to a family dinner, this cake is suitable for both casual gatherings and festive occasions. Even if you’re not an expert baker, you can whip this up with ease, leaving your guests wondering how you pulled it off.
“This recipe turned out even better than I expected. It’s simple, but the flavor is amazing.”
Ingredients you’ll need
For the cake:
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice (can substitute with any favorite tropical juice)
- 3 large Eggs (room temperature)
- 1/2 cup Coconut Oil (melted; vegetable oil can be used if preferred)
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
For the glaze:
- 2 1/2 cups Guava Nectar or Guava Juice
- 1/2 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
For garnishing:
- 8 oz Cool Whip (thawed)
- 1 cup Sweetened Coconut Flakes
How to make Hawaiian Guava Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Mix the cake batter. In a large bowl, combine the strawberry cake mix, guava nectar, room temperature eggs, melted coconut oil, room temperature cream cheese, sugar, and vanilla extract. Mix until the batter is smooth and well-combined, about 2-3 minutes.
Bake the cake. Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze. In a saucepan over medium heat, combine 2 1/2 cups guava nectar and 1/2 cup sugar. In a separate bowl, mix cornstarch with water to create a slurry. Once the guava mixture comes to a boil, slowly stir in the cornstarch slurry. Continuously stir until the glaze thickens, about 2-3 minutes, then remove from heat.
Glaze the cake. Once the cake has completely cooled, poke holes on the top with a skewer. Pour the glaze evenly over the cake, allowing it to soak in.
Finish with Cool Whip. Spread the thawed Cool Whip over the glazed cake. Sprinkle sweetened coconut flakes on top for a tropical touch.
Pro tips for best results
Room temperature ingredients. Use ingredients like eggs and cream cheese at room temperature to ensure a smoother batter.
Don’t rush the cooling. Allow the cake to cool completely before glazing; this helps the glaze set better.
Watch your baking time. Check the cake a few minutes early; ovens vary, so you don’t want to overbake.
Variations and substitutions
Juice alternatives. You can use mango or pineapple juice in place of guava for a different tropical flavor.
Gluten-free option. Use a gluten-free cake mix to make this cake suitable for those with gluten sensitivities.
Add-ins. Consider folding in crushed pineapple or diced fresh fruit into the batter for added texture and flavor.
How to store and reheat
Refrigeration. Store the cake in an airtight container in the refrigerator for up to five days.
Freezing. You can freeze the unglazed cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil.
Reheat. If enjoying leftovers, simply slice a piece and microwave for 10-15 seconds to warm slightly or serve cold for a refreshing treat.
Common questions
Can I use a different cake mix? Yes, any light-flavored cake mix will work. Try lemon or vanilla for a different twist.
Is there a non-dairy option for Cool Whip? Yes, look for dairy-free whipped toppings available in stores, or make your own coconut whipped cream.
What if I don’t have guava juice? Substituting it with other tropical juices like passion fruit or orange juice works well.
How can I make this cake less sweet? Reduce the sugar in both the batter and glaze to your taste preference, or opt for unsweetened coconut flakes.
Can I make this cake in advance? Absolutely! You can bake the cake a day ahead and glaze it before serving for optimal freshness.
Why is my glaze not thickening? Ensure you’re stirring continuously as it heats, and make sure your cornstarch is mixed well with water before adding it to avoid lumps.
Final thoughts
Hawaiian Guava Cake brings the essence of the tropics to your dessert table and is sure to be a crowd-pleaser. Take the time to enjoy the process of creating this cheerful cake—it’s not just about the final product but the joy of baking! Treat yourself and your loved ones to this irresistible dessert—you won’t regret it.
PrintHawaiian Guava Cake
A delightful tropical cake made with strawberry cake mix and guava nectar, topped with a creamy glaze and sweetened coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs (room temperature)
- 1/2 cup Coconut Oil (melted)
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 1/2 cups Guava Nectar or Guava Juice (for glaze)
- 1/2 cup Granulated Sugar (for glaze)
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
- 8 oz Cool Whip (thawed)
- 1 cup Sweetened Coconut Flakes
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix the cake batter in a large bowl: combine strawberry cake mix, guava nectar, room temperature eggs, melted coconut oil, cream cheese, sugar, and vanilla extract until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool for 15 minutes, then transfer to a wire rack.
- Prepare the glaze: In a saucepan, combine 2 1/2 cups guava nectar and 1/2 cup sugar over medium heat. Mix cornstarch with water to create a slurry and stir into the boiling mixture until thickened.
- Glaze the cake: Once cooled, poke holes in the top and pour the glaze over, allowing it to soak in.
- Spread thawed Cool Whip over the glazed cake and sprinkle with sweetened coconut flakes.
Notes
For best results, ensure all ingredients are at room temperature and allow the cake to cool completely before glazing.