Guava cake is a tasty, traditional Hawaiian dessert. It is a guava flavored cake with a whipped cream cheese layer and guava gel glaze. Easy and delicious!
Guava cake is a dessert that is often served at restaurants throughout Hawaii. When I worked at the bakery in Hawaii we would often make this for catered events. It was always a huge it. In my opinion, it tastes best when it has chilled for a long time. I actually think that it tastes best after it has chilled overnight.
Guava Nectar vs. Guava Juice:
Guava juice and guava nectar are pretty similar. You can use either one in this recipe. Nectar is a little thicker than guava juice but guava juice still works fine. I was able to find guava nectar at my local grocery store in the refrigerated juice section. If all you can find is a guava nectar blend (passion-guava, guava strawberry etc…) that is totally ok, too.
Substitutions and Additions:
If you don’t have or can’t find strawberry cake mix, you can always use white or yellow cake mix instead. I like using the strawberry because it complements the guava flavor but either of those other flavors work too. You can also swap out the coconut oil for canola or vegetable oil if you would like as well. I like the faint hint of coconut that the coconut oil gives because really isn’t too overpowering and just gives it a little added flavor dimension. Finally, if you were looking to add a little more, you can add sliced strawberries to the top to make it look a little fancier. You just can’t go wrong with guava and strawberry!
Ingredients
- 1 pkg. strawberry cake mix
- 1 1/3 c. guava nectar or guava juice
- 3 eggs
- 1/3 c. coconut oil room temp (liquid)
For the Cream Cheese Layer:
- 8 oz. cream cheese softened
- 1/3 c. sugar
- 1 tsp. vanilla
- 8 oz. Cool Whip thawed
For the Guava Gel Topping:
- 2 c. guava nectar or guava juice
- 1/2 c. sugar
- 1/4 c. cornstarch
- 3 Tbsp. water
Instructions
- In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined.
- Bake in a 9x13 glass baking dish according to cake mix package directions.
- In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.
- Add sugar and vanilla and mix well.
- Slowly fold in the Cool Whip and refrigerate until ready to use.
- In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.
- Make a slurry out of the cornstarch and a small amount of water.
- Remove guava juice from heat and stir in the cornstarch mixture.
- Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.
- When cake has cooled, spread cream cheese mixture evenly over cake.
- Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
Looking for more tasty Hawaiian or island inspired desserts? Check these out!
- Hawaiian Wedding Cake: Hawaiian Wedding Cake starts with a simple cake mix. Add a splash of coconut and pineapple and it becomes a refreshing cake that tastes like a piña colada.
- Coconut Cream Cake with Coconut Cream Cheese Frosting: This Coconut Cream Cake is a coconut lovers dream! It is a coconut infused cake, with a rich and creamy coconut cream cheese frosting, sprinkled with even more toasted coconut. You will be in coconut heaven with every bite.
- Caribbean Coconut Fudge Bars: These Caribbean Coconut Fudge Bars can’t be beat! A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping- an instant favorite!
- Orange Pineapple Cake: Orange Pineapple cake is a light, fruity cake with an island flair. You will love the delicious whipped creamy topping! Perfect for potlucks and parties!
Jill says
My husband, who was born and raised in Oahu, HI, is allergic to coconut and pineapple. Can this be made with any other oil than coconut oil?
Favorite Family Recipes says
Yes, we have substitution ideas above in the writing where it says “Substitutions and Additions”… you can use vegetable oil with no problem
Stephanie says
This recipe turned out wonderfully and smelled delicious while cooking! Thanks for sharing!
Favorite Family Recipes says
So glad you liked it!
Vanessa says
Thanks for sharing! Can I make it very far ahead of time?
Favorite Family Recipes says
You could probably get away with making it up to 2 days ahead. Hope this helps!
Jo Ann Tweed says
Is this the same recipe that the Delite bakery used? They are out of business now
Favorite Family Recipes says
Hmmm I have never heard of Delite Bakery. Was this a Hawaiian bakery?
Marvin says
Dee Lite Bakery was bought out by Saint-Germain Bakery in the early nineties. Saint-Germain just closed all its location in late 2018. Dee Lite made the best guava chiffon cakes, along with haupia and lilikoi chiffon cakes. Dee Lite was located on Dillingham Blvd., not too far away from the airport. It was a regular stop for me, after visiting family, to take back to the mainland. When Saint-Germain took over, the quality of the cakes went way down.
I will have to give this recipe a try with hopes of it being close to the Dee Lite version.
Erica says
Hi Marvin- Yes, we would love to hear how well it compares to the brand you are familiar with. I have never heard of Dee Lite bakery but it sounds wonderful! I’m only sorry I couldn’t try it when it was still owned by the old owners. Thank you for your comment!
Carol Uyeda says
When using the frozen guava juice, do you dilute with water first or are you using guava juice from the carton like Meadow Gold brand?
Favorite Family Recipes says
You use the juice from the carton, not the concentrate. Meadow Gold and Hawaiian Sun both carry it. Thanks for asking!
Jan says
Could these be made as cupcakes? Thank you
Favorite Family Recipes says
Yes, absolutely, just check your baking times and reduce as needed. Hope this helps!
Monica Aldana says
Is the gel stiff enough to go over frosting of a cupcake and not drizzle down? Making them now for a Hawaiian themed birthday! Costco has the guava nectar currently in large juice containers. 🙂
Erica Walker says
You might be able to get away with putting it on cupcakes if you do it on the thin side. I think if you do it thick it will drizzle down. Hope this helps!
Monica Aldana says
I ended up refrigerating the gel until it was very cold and piping it on. Worked great!
Stephanie says
My friend’s mom used to make something similar. She was from Hawaii and we were in a rural town in Colorado 20+ years ago. She used Guava baby food. It was the only form she could fine. And it was amazing. Thank you for bringing back a warm memory.
Favorite Family Recipes says
Baby food?? Wow! Interesting! Once I get over the fact that it is baby food, I am sure it would actually taste great! I mean, why not?? I guess ultimately it is just pureed fruit! Maybe she’s on to something!
Deborah says
How long is it good to keep in fridge?
Kelsey Crist says
My rule for keeping things in the fridge is usually about a week.
Ruth says
I made the guava and it was a success…do you think it could be made with mango nectar and if so what would you suggest as far as measure of sugar ratios?
Favorite Family Recipes says
I haven’t tried that variation of this recipe so I am not sure how it affects the taste or texture. Let me know how it goes if you do try it!
Kolohe says
Now that sounds onolicious…I’m gonna have to try that…use yellow cake mix, I would also smash some mango n juice for cake and do the same with the gel but instead switch the guava for mango n puts some smashed mango in there too…yummy
Kris says
I bringing little bit of Aloha to NY this Christmas! Can’t wait to see how it turns out! I have it in the oven and it smells delicious. Thank you!
Favorite Family Recipes says
I hope you guys love it as much as we do! Merry Christmas!!
SARA WATT says
I HAVE A RECIPE THAT I BROUGHT BACK FROM HAWAII 5O SOME YEARS AGO THAT I WOULD LOVE TO MAKE HOWEVER I CANNOT FIND THE FROZEN JUICE HERE IN ARIZONA. I BOUGHT SOME GUAVA PASTE BUT I NEED TO KNOW HOW MUCH PASTE TO USE TO COPY THE FROZEN JUICE I ALWAS USED. ANY SUGGESTIONS? IT WAS A LUNCHEON DESSERT LIKE THE TEA CAKE AND SO WONDERFUL HAD MAC NUTS ON TOP OF IT RECIPE CALLED FOR AN UNDILUTED 6 OZ SWEETENED CAN GUAVA JUICE HELP THANKS
Favorite Family Recipes says
I haven’t used the paste in the place of the juice before so I’m not sure of the ratios to advise. Sorry not much help here!
Ku'ulei says
My cousin and I live far from our home in Hawaii. This past Christmas, we decided to do a full on local-style feast, and I stumbled across this recipe. It all came together pretty easily, and my cousin’s first bite brought tears to her eyes. It was such a blast of home, of intense nostalgia. I cannot recommend it more, whether you’re from the islands or want a taste of what makes Hawaii so amazing. Thank you so much for this wonderful recipe.
Erica Walker says
Hi Ku’ulei – Thank you so much for this beautiful comment! You just made my day! I am so happy to hear that this recipe brought back fond memories for you and your cousin. It warms my heart reading comments like this. This is exactly why we do what we do. We love bringing back fond memories of food and family 🙂 Thank you again for taking the time to come back and comment!
Anita Marcoff says
Can this cake be frozen? I made it yesterday for a Hawaiian Party and the hostess came down with strep throat. We are aiming for next weekend.
Erica Walker says
Yes! You can freeze this before you frost it. Just wrap it up tightly with plastic wrap if you can or keep it in an air-tight container. Hope this helps! Hope she gets feeling better soon!
Anita Marcoff says
Can this cake be frozen?
Erica Walker says
Yes you can freeze it before putting the topping on. You will want to put the topping on fresh before serving. Hope this helps!
Jessy says
Wow! I absolutely fell in love with this recipe. The whole house smelled delicious with every step of it. Once the cake was baking, I started making the guava glaze and let me tell you…this really dragged, pull, or magically placed my family in my kitchen. The aromas were incredible! Finally, it was time serve. We devour the cake. No words can deeply explain how good it is. Just try it!!!
Emily Walker says
Thank you so much for your kind review, I’m so glad you loved it!