Authentic Hawaiian Guava Cake – Strawberry Cake Mix + Guava Glaze + Cream Cheese Layer
Hawaiian Guava Cake is a classic and delightful Hawaiian dessert featuring a moist strawberry cake infused with guava nectar, topped with a creamy whipped cream cheese layer and a vibrant guava gel glaze. Easy to prepare and perfect for any occasion, this tropical treat combines sweet and tangy flavors with a hint of coconut for an authentic island taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
For The Cake:
- 1 Strawberry Cake Mix (15 oz)
- 1 ½ cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)
- 3 Eggs (room temperature)
- ⅓ cup Coconut Oil (liquid)
For The Whipped Cream Cheese Layer:
- 10 oz Cream Cheese (room temperature)
- ½ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 8 oz Cool Whip (thawed)
For The Guava Gel Topping:
- 2 ½ cups Guava Nectar or Guava Juice (pink variety preferred)
- ½ cup Granulated Sugar
- 4 tablespoons Cornstarch
- 3 tablespoons Water
- 4 tablespoons Sweetened Coconut Flakes (optional, for garnish)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and lightly coat a 13 x 9-inch baking dish with vegetable spray. In a mixer, combine the strawberry cake mix, guava nectar, eggs, and liquid coconut oil. Blend on low speed for 30 seconds, scrape down the bowl, then beat on medium-high for 2 minutes until fully combined and smooth.
- Bake the Cake: Pour the batter into the prepared pan and bake for 24-26 minutes. The cake is done when the edges are light golden and a toothpick inserted in the center comes out clean or with a few crumbs. Once baked, transfer the pan to a wire cooling rack and let the cake cool completely.
- Make the Cream Cheese Layer: Using a mixer, beat the cream cheese until fluffy. Add the granulated sugar and vanilla extract and mix well. Gently fold in the thawed Cool Whip until combined. Spread this cream cheese mixture evenly over the completely cooled cake. Refrigerate or freeze briefly until the layer sets firmly.
- Prepare the Guava Gel Topping: In a medium saucepan, combine 2 ½ cups guava nectar and ½ cup sugar. Bring the mixture to a low boil over medium heat and cook for 2 minutes. In a separate small bowl, mix the cornstarch with water to create a slurry. Remove the guava mixture from heat and whisk in the cornstarch slurry. Return the pan to medium heat and bring back to a low boil, boiling for about one minute until it thickens. Remove from heat and cool the gel in the refrigerator.
- Assemble the Cake: Once the guava gel topping has cooled, gently spread it over the set cream cheese layer. Place the assembled cake back into the refrigerator until ready to serve.
- Serve: Slice the cake into 12 pieces and optionally garnish with sweetened coconut flakes. Enjoy with milk, guava juice, or your favorite ice cream for a true Hawaiian delight.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.
- Let the cake cool completely before adding the cream cheese layer to prevent melting or sliding.
- Using pink guava nectar for the gel topping adds an authentic color and flavor.
- Store leftover cake covered in the refrigerator and consume within 3-4 days for best freshness.
- The coconut flakes garnish is optional but adds extra flavor and tropical texture.