We may earn a commission when you click on the affiliate links in this post.
This Hawaiian Guava Cake is one of my favorite desserts from Hawaii. It has a soft, fruity cake made with guava nectar, a light cream cheese layer, and a sweet guava topping that gives you even more guava flavor in every bite. It looks bakery-worthy, but starting with a strawberry cake mix makes it surprisingly easy to make at home.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is absolutely the best recipe for making guava cake. I work at the Cheesecake Factory Austin and the first time I made this cake everyone fell in love with it so now I’m asked to make it for our company celebration week.” – Cindylou
“Made this for my daughter’s birthday. I still can’t get over how good this recipe is. We moved back here last year after living in Hawaii for two years and the food is what we miss the most.” – Moe
“I made this for my daughter’s office and a few people actually asked if I could bring in my business cards so they could hire me to bake professionally. Thank you so much for sharing your bakery level recipes with the world! So generous! and well written too!” – Smarty Marmy
Why I Love This Hawaiian Cake
I first fell in love with guava cake when I was in college and working at a bakery in Hawaii. We made it often for catered events, and it was always one of the first desserts to disappear.
I love this version because it gives me those same flavors without having to make a chiffon cake completely from scratch. The strawberry cake mix gives the cake a soft texture and pretty pink color, the cream cheese layer adds a little tanginess, and the guava topping is where that fruity guava flavor really comes through. It is also a great cake to make ahead, which is always helpful when I am making it for a party or get-together.
🩷 Erica
Table of Contents
What is Hawaiian Guava Cake?
Hawaiian guava cake is a popular local dessert in Hawaii known for its fruity guava flavor, soft pink cake, creamy topping, and glossy guava layer.
The cake has an interesting history. The original guava chiffon cake is credited to baker Herbert Matsuba of Dee Lite Bakery in Honolulu. Matsuba developed a guava-flavored chiffon cake in the 1960s, and it became a favorite in Hawaii.
A traditional guava chiffon cake is made by separating the eggs, whipping the egg whites, and carefully folding them into the batter to create an especially light and airy cake. My recipe is an easier home-style version. It starts with strawberry cake mix, which gives you a soft, spongy cake without all the extra steps. Then I add the two layers I remember from the bakery: a whipped cream cheese layer and a sweet guava topping.
If you have never tasted guava, it has a sweet, slightly tart tropical flavor that works especially well in cakes and pastries. In this recipe, I use guava in both the cake and the topping so the flavor doesn’t get lost.
Ingredients You’ll Need
- Strawberry cake mix: I use a standard strawberry cake mix because the strawberry flavor pairs really well with guava and helps give the cake its pretty pink color.
- Guava nectar or guava juice: You’ll use this in both the cake and guava topping. Guava nectar usually has a little more body and sweetness, but either one works well.
- Eggs: Large eggs give the cake structure and help keep the crumb soft.
- Coconut oil: Melt it so it is liquid, but let it cool before mixing it into the batter. It adds just a hint of coconut flavor.
- Cream cheese layer: Cream cheese, sugar, vanilla, and thawed Cool Whip make a light, creamy layer between the cake and guava topping.
- Guava topping: Guava nectar or juice, sugar, cornstarch, and water cook together into the smooth fruity topping.
Ingredient Additions and Substitutions
There are a few simple swaps you can make without changing the recipe too much.
- White or yellow cake mix: If you can’t find strawberry cake mix, white or yellow cake mix will work. The cake won’t have quite as much strawberry flavor or pink color.
- Homemade cake mix: You can also use our Homemade Cake Mix in place of the boxed mix. Use approximately the same amount as a standard cake mix.
- Canola or vegetable oil: Either one can be used instead of coconut oil. Melted butter can also work.
- Homemade whipped cream: Heavy whipping cream can be whipped to stiff peaks and folded into the cream cheese mixture instead of Cool Whip. A stabilized whipped cream will hold up best if the cake needs to sit for a while.
- Pink or red food coloring: This is completely optional, but a few drops can brighten the cake or topping if your brand of guava nectar is pale or more golden than pink.
- Guava juice blends: A guava strawberry or passion-guava blend can work if plain guava nectar is difficult to find, but the flavor will be slightly different.
- Guava paste or puree: I don’t recommend substituting either one directly for the guava nectar in this recipe. They have a much different concentration and consistency and can change the texture of the cake and topping.
How to Make Hawaiian Guava Cake
- Mix the cake batter. Prepare your oven and 9×13-inch baking dish according to the cake mix directions. Whisk together the strawberry cake mix, guava nectar, eggs, and coconut oil just until combined. Use the ingredient amounts in this recipe. Do not add the water called for on the cake mix box.
- Bake and cool. Spread the batter evenly in the prepared pan and bake according to the package directions for a 9×13-inch cake. Start checking around the 25-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs. Let the cake cool completely.
- Make the cream cheese layer. Beat the softened cream cheese until smooth and fluffy. Mix in the sugar and vanilla, then gently fold in the thawed Cool Whip.
- Make the guava topping. Bring the guava nectar and sugar to a boil. Whisk the cornstarch and cold water together until completely smooth. Remove the guava mixture from the heat, whisk in the slurry, then return it to the heat and boil for 1 minute while stirring constantly. Let it cool before adding it to the cake.
- Add the cream cheese layer. Once the cake is completely cool, spread the cream cheese mixture evenly over the top. I like to refrigerate the cake briefly at this point so the layer is nice and cold before adding the guava topping.
- Add the guava topping and chill. Gently spread the cooled guava mixture over the cream cheese layer. Cover and refrigerate until the layers are set. You can serve it the same day, but I think this cake is even better after chilling overnight.
Recipe Tips
- Don’t follow the liquid directions on the cake mix box. Use the guava nectar, eggs, and oil called for in this recipe. The package is mainly your guide for oven temperature and baking time.
- Don’t overmix the batter. Whisk just until everything is combined. Too much mixing can make the cake tougher instead of soft and spongy.
- Look at the color of your guava nectar. Different brands can range from pink to golden brown. If the color matters for your occasion, choose a pink nectar or add a tiny amount of pink or red food coloring.
- Use softened cream cheese. Cold cream cheese is much more likely to leave little lumps in the cream cheese layer.
- Cool the cake completely. A warm cake can soften or melt the cream cheese layer.
- Make the cornstarch slurry separately. Always dissolve the cornstarch in cold water before adding it to the hot guava mixture so you don’t end up with lumps.
- Give the topping enough heat. After adding the slurry, bring the mixture back to a boil and cook it for a full minute while stirring.
- Let the guava topping cool before spreading it. Adding it while hot can soften the cream cheese layer underneath.
- Glass, metal, and disposable pans can all work. Just use a 9×13-inch pan. Metal pans can bake a little faster, so start checking the cake early.
- Chill before slicing. The colder the cake is, the prettier the layers will look. Overnight is my favorite.
- Use a clean knife for neat slices. Wipe the knife between cuts so the cream cheese and guava layers stay defined.
Frequently Asked Questions
Not exactly. Traditional guava chiffon cake gets its light, airy texture from whipped egg whites that are folded into the batter. This is an easier home-style guava cake that starts with strawberry cake mix and is topped with a cream cheese layer and guava topping. It gives you many of those familiar Hawaiian bakery flavors without having to make chiffon cake from scratch.
No. Use the guava nectar or guava juice called for in this recipe instead. You don’t need to add the water from the cake mix directions. Follow this recipe for the ingredients and use the box as a guide for oven temperature and baking time.
Yes. Either one works. Guava nectar is generally a little thicker and sweeter, while guava juice can be lighter. The flavor and color can vary quite a bit between brands.
Make sure the cornstarch was completely dissolved in cold water before you added it and that the guava mixture came back to a boil afterward. Cook it for a full minute while stirring constantly. If it is still very thin, you can return it to the heat and cook it a little longer. If needed, whisk together an additional tablespoon of cornstarch and a tablespoon of cold water, then gradually stir it into the hot topping until it thickens.
Yes. Whip the cream until it holds stiff peaks before gently folding it into the cream cheese mixture. For the best stability, especially if you are making the cake ahead, I recommend using stabilized whipped cream and keeping the cake refrigerated.
Yes. A glass baking dish isn’t required. A metal or disposable 9×13-inch pan will work, although the cake may bake a little faster in metal. Start checking for doneness a few minutes early.
The 9×13-inch pan is my favorite because the sides of the pan help hold the cream cheese and guava layers in place. Readers have made cupcakes successfully, but the guava topping can run down the sides unless you leave room at the top or create a small well in the frosting. I don’t recommend a Bundt pan because the rounded cake doesn’t hold the toppings nearly as well.
I wouldn’t use either one as a 1:1 replacement for the guava nectar. Guava paste is much thicker and more concentrated, and puree can also change the moisture level of the cake. For the most predictable results, stick with guava nectar or juice for this recipe.
You can usually find guava nectar in the international or Mexican foods aisle at larger grocery stores. Look for brands like Kern’s, Jumex, or Goya. It is also commonly sold at Latin, Asian, and Hawaiian specialty markets. For this cake, guava nectar or guava juice will both work well.
Make Ahead and Storage
Make ahead: This is actually one of my favorite cakes to make a day ahead. Assemble the entire cake, cover it, and refrigerate overnight. The layers have plenty of time to set and the cake slices much more cleanly the next day.
Storage: Because of the cream cheese layer, keep Hawaiian Guava Cake covered in the refrigerator. Leftovers are best eaten within 3 days.
Freezing: If you want to freeze the cake, I recommend freezing only the baked cake layer. Let it cool completely, wrap it tightly, and freeze. Thaw the cake before adding the fresh cream cheese and guava layers.
Serving: Keep the cake refrigerated until you are ready to serve it. I think it tastes best chilled.
Pairing Ideas
If I am making Hawaiian Guava Cake for a luau or Hawaiian-style dinner, I like to serve it after Huli Huli Chicken with Hawaiian Macaroni Salad on the side. Chicken Long Rice and Spam Musubi are two more of my favorites. You can also put everything together with our Hawaiian Plate Lunch and finish the meal with a cold slice of guava cake.
More Hawaiian Desserts
If you love the tropical flavors in this cake, here are some more of our favorite island-inspired desserts:
- Chocolate Haupia Pie combines chocolate with creamy Hawaiian coconut haupia.
- Malasadas are fluffy Portuguese-style doughnuts that have become a favorite in Hawaii.
This Hawaiian Guava Cake will always remind me of my time working at a bakery in Hawaii. I love the combination of the soft fruity cake, creamy middle, and sweet guava topping, and I especially love that I can recreate those flavors so easily at home. If you make this recipe, please leave a comment and a rating below. I would love to hear how it turned out! 💛🌺
Hawaiian Guava Cake
Video
Ingredients
- 1 (15.25-ounce) strawberry cake mix
- 1 1/3 cups guava nectar, or guava juice
- 3 eggs
- 1/3 cup coconut oil, room temp (liquid)
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 8 ounces Cool Whip, thawed
For the Guava Gel Topping:
- 2 cups guava nectar, or guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons water
Instructions
- Preheat the oven according to the cake mix package directions for a 9×13-inch cake and grease a 9×13-inch baking dish. In a large mixing bowl, whisk together the strawberry cake mix, guava nectar, eggs, and coconut oil just until smooth and combined. Do not add the water or other ingredients listed on the cake mix box.
- Pour the batter into the prepared pan and spread it evenly. Bake according to the package directions, beginning to check the cake around 25 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely.
- Beat the softened cream cheese with a hand mixer until smooth and fluffy. Add the sugar and vanilla and mix until combined. Gently fold in the Cool Whip. Refrigerate until ready to assemble the cake.
- In a medium saucepan, bring the guava nectar and sugar to a boil. In a small bowl, whisk the cornstarch and cold water until completely smooth. Remove the saucepan from the heat and whisk in the cornstarch mixture. Return to the heat and boil for 1 minute, stirring constantly, until thickened. Cool completely.
- Spread the cream cheese mixture evenly over the completely cooled cake. If possible, refrigerate the cake for 15 to 20 minutes to firm up the cream cheese layer before adding the guava topping.
- Gently spread the cooled guava topping evenly over the cream cheese layer. Cover and refrigerate until chilled and set. For the cleanest slices and best texture, refrigerate at least 2 hours or overnight before serving.
Notes
- Use a 15.25-ounce strawberry cake mix for the proportions in this recipe.
- Do not add the water called for on the cake mix box. Use the guava nectar and other ingredients listed in this recipe.
- Coconut oil should be liquid but not hot when it is added to the cake batter.
- Mix the cake batter only until combined to keep the cake soft.
- Make sure the cake and guava topping are completely cool before assembling the layers.
- If the guava topping is still runny after cooking, return it to the heat and cook a little longer. If needed, add a small additional cornstarch slurry.
- A glass, metal, or disposable 9×13-inch pan will work. Check metal pans a little earlier for doneness.
- The cake can be eaten the same day, but chilling it overnight gives you the neatest layers and easiest slices.
- Keep the finished cake covered in the refrigerator and enjoy within 3 days.
- If freezing, freeze the baked cake without the cream cheese or guava topping, then add both layers after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Can this be made ahead or does it need to be made the day of use?
YES it can be made a day ahead of time and actually tastes really great the next day!
Could I use heavy whipped cream instead of cool whip?
Yes, definitely!
I don’t have any cake mixes around. Do you think i could make my own white or yellow cake mix base and then follow your recipe with it?
Definitely! We actually have a great cake mix recipe!
Thank you! How many ounces or grams of that cake mix recipe should I use in place of the strawberry cake mix?
Most cake mixes are around 15 ounces, so that is how much I would use.
Can I make this using a bundt cake mold instead? And then just spread the toppings on top after its been cooled? Or are the measurements / bake time different for a bundt cake?
The times would definitely be different and I don’t think the other layers would stay on it as well. Since this recipe uses a standard cake pan, it acts as a mold holding everything in. Since you flip a bundt cake over and the top is rounded I’m not sure how well it would work. Even if you kept it “upside down” I think it would make it difficult to serve.
Please help me! I’m making the cake now and the box says one cup of water. Do I use one cup of guava juice or do I use one and a half cups of guava juice like the recipe says?
You use the guava juice instead of what it says on the box. You don’t add water, just guava juice. Hope this helps!
I made this cake for a big dessert table we did for a 150-person event. HUGE SUCCESS. Tons of people asked for the recipe and no one could believe it was cake mix and Cool Whip. It’s a simple recipe for each step and each step doesn’t take very long but it is somewhat time consuming because of rest between each step- make a step… rest. Do another step… rest. Do the final step… rest. Used a metal 9×13″ pan and lined it in foil that I greased since I knew I would need to cut the cake into much smaller pieces (I got 40 pieces from it). When cake was completely finished, I was able to remove entire cake from the pan, peel off the foil and cut up the cake. Done this way, I was able to have smaller individual slices and used cupcake liners as individual cake holders. People were able to use their fingers to take a slice for themselves without touching the actual food. Easier than trying to use tongs (boy, that was a mess with tongs).
Suggestions:
– Don’t use a hand mixer to mix the strawberry cake mix and DON’T follow the instructions on the cake mix box to beat for an additional 2 minutes- it makes the cake tough. Do what the video shows- use a hand whisk, mix well and then pour in the pan. DO use the Duncan Hines Supreme Strawberry Cake Mix as suggested. Better quality.
– If you don’t have coconut oil, use a different liquid vegetable oil like Canola. It made absolutely NO difference in flavor or texture. Now I have a giant jar of Coconut oil that I’m going to have to figure out how to get rid of. People who complain it doesn’t take or smell much like coconut are correct. It’s not going to.
– A glass pan isn’t necessary. You can use a metal pan BUT it might bake in a slightly shorter time than suggested.
– Guava “juice” is not Guava nectar but these terms appear to mean the same thing in this recipe. True guava juice is a completely different item. It is straight juice from a guava and has nothing added… and is almost impossible to find in Oregon. Guava nectar is more like a Guava punch- it has a ton of sugar added to it (which is why it is so addictively yummy). I chose to use Guava Nectar (from Kerns, it’s pink) because it was readily available. It’s sweet but It’s what made that pink spread on top so delicious.
– Don’t make either topping (the cream cheese mix or the guava topping) until the cake has cooled. Or at least an hour after you’ve pulled the cake from the oven. If you make either topping too long, they will harden quite a bit in the fridge and neither will be easy to spread smoothly. I chose to wait until the cake was completely cool before starting the cream cheese mix. Then, I immediately spread it on top of the cake. Then I stuck the cream cheese covered cake back in the fridge so that it was all cold before spreading the guava topping. When I put the cake in the fridge, I started the guava topping. By the time it was room temperature, the cake with cream cheese with cold and I was able to smoothly spread the guave topping.
– “Gel” is a bit of a misnomer. When I hear gel, I think of a mirror glaze or something more like jello for texture, neither of which would be good with this delicious cake. The guava sauce on top is firmer than a nice, high-quality jam but softer than jello. It is still easy to slice through.
– When making the slurry (for the guave “gel” on top), use more guava nectar instead of water- why dilute the wonderful flavor. Also, a few commenters mentioned that the “gel” didn’t set and that it was drippy. Instead, boil the guave nectar with the slurry for 2 MINUTES, not 1. It set up really well this way without being jello.
– STRONGLY recommend that you give this cake at least 12 hours to chill completely if you want your slices to look like the pictures. I made the mistake of starting to slice the finished cake about 6 hours after spreading the guava gel on top. It was quite messy so I put it back in the fridge. That extra 6 hours really set the guava on top without it turning into jello.
I am adding this cake to my rotation of party desserts- Great Color. Unusual but Delicious Flavor. Easy to Make!
Wow thank you so much for this thorough comment! I am so glad that the guava cake worked out so well of ryou and that it could be scaled to feed so many!
This is my son’s favorite cake! He requests it every year for his birthday 💕
So easy to make and so delicious!
Oh! I’m so happy your son likes this cake so much that it’s a birthday request. What a compliment! Thank you!
What if I don’t have cornstarch but I do have strawberry jello and guava juice is there a way I can make the guava gel still ?
I wouldn’t recommend replacing the cornstarch with strawberry Jell-O because it will change both the flavor and texture of the guava topping. For the most reliable result, I would stick with cornstarch.
My glaze is not setting up well. A little runny. Anything I can do?
You can add more cornstarch. Prepare an additional slurry by adding cornstarch to water and stirring well, then add it to the glaze. You can reheat the glaze and stir in the slurry. I hope this helps!
Can I freeze the finished cake? Will the glaze still be good?
If possible, I would freeze it without the frosting, then add the frosting after thawing.
I made this recipe several times for the az fruit club meeting. It’s a people pleaser. If I don’t have guava juice then I substitute it with passion fruit juice. I think any fruit juice are good to add in. Instead of 3 eggs I add in 4 eggs. It’s more affordable to make it then buying at the restaurant. Duncan hine is a better strawberry flavor cake mix. Differently go for the higher price mix for better quality.
Great ideas, thanks! I’m glad those substitutions have worked well for you! For anyone making the recipe for the first time, I recommend starting with the 3 eggs and guava nectar or juice listed in the recipe for the most consistent results.
How much guava juice did you use with the Duncan Hines cake mix?
You can follow the recipe as-is. 1 box of cake mix with 1 1/3 cups guava juice.
Does this recipe have to be baked in a glass dish or could I use a disposable tin? I want to make it to take to a potluck and need something I can leave behind.
You could do the disposable tin, it may be a little less pretty. Just make sure that your disposable pan is 9×13 inches.
Great for a reference recipe. Is this not the same as Guava Chiffon Cake?
This recipe would be considered a Guava Cake, not a Guava Chiffon Cake. Traditional chiffon cakes are made by whipping egg whites separately and folding them into the batter for a light, airy texture, while this version starts with a strawberry cake mix enhanced with guava juice and coconut oil, then topped with a cream cheese–Cool Whip layer and guava gel.
We are going to a Tiki theme cookout this weekend and my husband found this cake recipe he wants to make. He found guava paste on Amazon. Do you know if that will work for this recipe? Thank you.
I haven’t tested guava paste in this recipe, so I wouldn’t recommend substituting it for the guava nectar. Guava paste is much more concentrated and can change the texture of the cake. I would stick with guava nectar or juice for the most predictable result.
Hello,
I would like to make this cake for our Polynesian Gourmet Dinner but my friend is allergic to coconut. Can I substitute for another type of oil?
thank you,
Maria
Absolutely! Any kind of mild oil like vegetable, canola, even melted butter would work great. Hope this helps!
This cake turned out extremely delicious! I used guava nectar but the picture on the can displayed a yellowish guavas, so I added red food coloring to make it ‘pink.’ Turned out to be the right thing to do! Thank you!
You’re welcome! And good thinking!
This is absolutely the best recipe for making guava cake. I work at the Cheesecake Factory Austin and the first time I made this cake everyone fell in love with it so now I’m asked to make it for our company celebration week..
We’re so glad everyone loved it!
Hi Carrie – I am so sorry this turned out a weird color for you. I am guessing it was the brand of guava nectar. We actually used guava nectar at the bakery I worked for and it was perfectly pink. I have used both nectar and juice since and haven’t had any issues like that. Hoping it still tasted great though!
The guava nectar I used turned out pink, as in your pictures above. I think the brand you used created the brown color.
Thank you, Shad. Do you remember the brand of the guava nectar you used?
I made these into cupcakes- totally delicious 🤤
This is a great idea! I have never made them into cupcakes before, I’m so glad to hear they turned out well! Now I will have to make them!
it is delicious
Very yummy
Thanks so much!
This recipe made my whole year! It reminds me of my childhood! I would suggest the nectar vs from concentrate it takes more like it should. My grandmother brought this cake home with her whenever they traveled back from Maui! They stopped in Honolulu and went to Delites and bought one so we could all enjoy it. Thank you!
I am so glad yo hear how much you liked it! And thanks for the tip.
I’ve been looking for this recipe for a year now! 😆 I was in labor last year and I had few hours to eat before my c-section.. Guava cake was one of them! It was unfortunately the last I’ve had since I’ve moved to the mainland lol
So glad you found what you were looking for! It is definitely a great treat to have right before a C-section. Good choice!
The whole family absolutely loved this cake! I usually make all my cakes from scratch but if I want something that I can make quickly without sacrificing the flavor, this is it! Next time I think I will make this recipe into cupcakes. Thanks for sharing.🩷
Thanks Debbie, so glad you like it!
Hi, under substitutions you suggest using white cake, would I use only egg whites as the cake box asks for? Also, do you think using 1 cup of guava concentrate would make the cake less dense and have a stronger guava flavor?
Hi Mari, good questions! The only reason you would use egg whites is if you were worried about the color of the cake staying white. Because you are adding guava nectar the cake will be a pink color, so using the egg with the yolk won’t affect the color that much. I have not used guava concentrate with this recipe, so I can’t confidently say what the result would be if you used this instead of guava nectar. If you decide to try it, please let us know how you like it!
This is a nice recipe, but the nectar (I believe) makes the cake more dense. If the cake mix calls for 1 cup of water is adding that much extra nectar without adjusting any of the dry ingredients a problem? The guava cake I remember eating in Hawaii was lighter than this, but it’s still a delicious cake!
Yes, using the nectar does make the cake slightly more dense, but it also adds so much flavor!
I bake the cake and replaced the strawberry cake mix with white cake. Unfortunately I couldn’t taste any guava flavor. The guava juice alone will not work. Do you think guava purée or guava concentrate will make it taste like a guava cake? I didn’t try the strawberry cake mix because that to me is not a guava cake,
Thanks
What can I use as a substitute for the coconut oil?
You can just use vegetable oil if you don’t have or can’t use coconut oil. Hope this helps!
While visiting Hawaii this year i fell in love with everything guava. Made a daily trip for get guava bread
This sounds great, Ill be baking it for a friend that is home sick from Hawaii, the only question is . I can’t find the cake mix anywhere around 9 Any suggestion ) Or can I substitute something else.
Roman
You can try ordering one online, or you can use a vanilla or white cake mix. The guava juice will add flavoring but it will be a different flavor than the original recipe.
Great recipe but how come my guava gel is too clear and not as opaque as the photo?
Could be the type of guava juice you used! What brand did you use?
Add 2 drops of food coloring to the juice.
Delicious. I was skeptical, but this guava cake is better than some I’ve picked up at the grocery stores on island.
I used guava nectar, cut the sugar by half, and used a white cake mix. A few strawberries blended into the cake mix, added red food coloring.
The coconut oil is a lovely choice.
Thank you for a wonderful guava cake recipe!
Did the cake itself taste like guava? I made the same changes as you, my cake tasted like white cake. Once I added the guava glaze it tasted better. I want the cake to taste like guava, I don’t know what else I should add…
Since you used a white cake, did you use only egg whites or the whole eggs?
I also used red food color in the guava.
Love Guava cake but I can only get it in LA, 3 hours away so I decided to make one. Changes I made are, I made it 4 layers with cream in each layer except with 3rd layer I layered with cream and Guava. Loved it! Next time I will layer each layer with both cream and Guava as I had so much Guava left over!
I made a few adjustments, I used a white cake mix and a box of white Chocolate pudding mix, also added some red velvet flavoring. It was dense and flavorful. I used melted butter instead of oil.
Turned out so good!
I was raised almost my life in Hawaii and this recipe is the exact yumminess I remember. It’s the first guava cake I’ve made myself and it was delicious! Just as good as Napoleon’s Bakery or any of the local bakeries from home. I was even thinking of using the same recipe and use coconut in place of guava.
I started with guava fruit so had to guess about quantity of fruit, liquid, and tartness of guava. Cake came out too dense but was delicious with definite guava flavor. Will work on the proportions again.
Made this yesterday for my daughter’s birthday. OMG…I still can’t get over how good this recipe is. We moved back here last year after living in Hawaii for two years and the food is what we miss the most. I’ve been looking for an easy recipe(not a baker by any means)to try as this is one of our family favorites. Let me tell you…We thank you and appreciate you for sharing this recipe. I did use less sugar and vegetable oil instead of coconut oil. It was delicious and we loved it! 🩷
I made this recipe yesterday. It was good, but I thought it was a bit too sweet with the 1/2 cup of sugar in the jelly. Probably would’ve been just fine without it. The juice nectar is already sweet, so it was a bit overpowering and I couldn’t taste as much guava. The strawberry cake box also overpowered the guava juice in the cake itself. Family members in the house said it just tasted like a good strawberry cake. Still delicious though!
Wow!! What a great recipe! Cake was soft and moist with great guava flavor. The cream cheese topping and guava jel added flavor without sugar. Loved that it is not overly sweet. I made it using homegrown pink guava puree. Have a great picture of the cake.
How much purée did you use?
I made this for my daughters office and a few people actually asked if I could bring in my business cards so they could hire me to bake professionally. Thank you so much for sharing your bakery level recipes with the world! So generous!!! And well written too! 😉
Been born and raised in Hawai’i this guava cake is to die for and my favorite. I live in Austin Texas and work at The Cheesecake Factory Austin. I made this guava cake and also lilikoi passion fruit cake and my coworkers and manager’s love it, especially the guava. Made it twice and got a request for a birthday cake for one of my managers birthday in March 2024. Mahalo for sharing your recipe. And growing up Dee Lite bakery was where my parents went to get pastries.
I forgot to mention, there were 19 entries. I’m sorry I didn’t read comments before I commented. I followed your recipe. I used Jumex Guava Nectar from concentrate. I made it in my 13 x 9 pan and cut into 24 slices. I topped each slice with half a strawberry, fanned out. It was pretty and delicious!
Congratulations!!
I went to our annual Family Labor Day Weekend party on Saturday. Each year they have a dessert Bake-off . The theme was A Hawaiian Luauz. I won two years earlier, and didn’t go last year. I was out to win that traveling golden whisk trophy again. With your recipe, I won 1st Place!! Unfortunately, the person who won last year didn’t return the whisk, and the hosts didn’t have time to make another one. But hey, a gift card for gas works great too. Thanks so much for this recipe. It was delicious! I fanned out half of a strawberry on each slice. I’d post a picture of I could. Next year’s theme is REDNECK. I have something in mind, but I have lots of time.
Question: You don’t differentiate between confectioner sugar and granulated sugar for the cream cheese and cool whip “frosting”. Sugar link leads to granulated in Amazon. Is it supposed to be granulated sugar?
It is granulated sugar!
Really simple to follow recipe and the cake was delicious. I used less sugar in the guava gel and it was perfect. The frosting is nice and light with the cool whip and the cake is not too dense. Definitely would make again and the serving size of 12 makes large cake pieces.
Thank you for the 5-star review! We are so happy you enjoyed this cake!
Delicious and so many compliments! The cake isn’t super light like traditional guava chiffon but it is wonderful. I used strawberry cake mix and kern’s guava juice. I think any guava juice will work. I’ve always wanted to make guava cake and this is now my go to recipe!
Yay! I’m so happy this recipe is your go-to recipe! 🙂
Took this to a family reunion and got lots of compliments on it. One person asked for the “watermelon” cake recipe .. I guess it does have a kind of watermelon ish flavor and look to it if you don’t know that it is guava. It was very good… i didn’t think the guava flavor would be very strong but it was perfect. I did make a few adjustments because I made it in a jelly roll pan. I always like to add sour cream to cake mixes to give it a more ” homemade” taste and texture. I also added one more egg and a little bit more flour. But I will try the recipe as written next time and I’m sure it will be just as good.
This is such a delicious cake. Easy recipe to follow. Only change I made was I added strawberries on top. The entire family loves it and asked for it again.
So far so good. Making cake for the first time.
Does cream cheese frosting have to be chilled on the cake before adding the glaze?
Does glaze have to cool before layering on cake?
Making cake day before – do I cover w foil?
Yes everything needs to be cooled before adding to the cake. You can cover it with foil or plastic wrap!
I live in a small town in idaho and had ate this cake when i stayed on Oahu for a year when i was young. I found your recipe and made it for my family. I could only get frozen concentrate but wow it really turned out perfect and delicious. Followed recipe to a T and its my families new favorite cake. Thank you so so much. Brought back great memories. Im making another right now. Everything is cooling as im writing this. Thank you again.
Why did the cream cheese frosting come out like whipped cream it’s thick
I was wondering.. if I wanted to use the frozen guava purée instead of the juice/nectar in this recipe, do you think the amounts would be the same or would they need to be modified since it’s thicker? I was hoping to use purée in both the cake and glaze. Thanks!
I haven’t used the frozen puree so I can’t say. Let us know how it turns out if you do make it!
I amke this cake at least 2-3x a year. All 3 of my kids request it for their birthdays I always use Hawaii’s Own frozen concentrate. I only add enough water to make the 3 & 1/3 cup needed for the recipe. Always turns out great. I did use guava puree from WanaBana off Amazon 1x because I was in a rural area and couldn’t find guava anything. It turned out a bit dry, but still tasted good.
My husband grew up in Hawaii and at his request he asked me to make guava cake. I never had it before. I made this recipe and my husband stated after he ate the cake “Ono”. Translated “delicious”. I will make this again, it was very good.
I used coconut oil instead of vegetable oil.
Just for clarity, follow the recipe on this website as it is for making the cake, NOT the cake box recipe, don’t even follow the cake box recipe. I believe several post were confusing about this. Enjoy!
Question can I make each component (cake, gel, cream cheese frosting) ahead, refrigerate and then put together day of? Also any thing I should consider for making this recipe into cupcakes vs a cake? I plan on coring the center filling with the gel & piping the cream cheese frosting leaving also gel visible in center.
So excited to try this recipe! Any one try it using a gluten free cake mix?
Can the gel glaze on top be omitted?
Sure!
My son wanted a guava cake for his birthday. Zippy’s no longer sell guava cakes here on Maui and Home Maid Bakery is closed on Sundays. So naturally, Pintrest came to the rescue! We have guava nectar, but the best part was finding the Hawaiian Sun guava powder! I followed the instructions, but added 1/4 cup of the guava powder to the batyer, and 3 Tbsp to the guava topping. Aside from those additions, I whipped 2 egg whites and 1 regular egg. My son, along with everyone else, loved the guava cake! Mahalo nui for this delicious recipe!!!
Nov. 7, 2022
I’ve made this guava cake recipe many times and it’s always a hit even for people who don’t like sweets. Thank you for sharing the recipe.
I love this recipe but would like to use it for cupcakes. Do you have any suggestions on how I could do that? Thank you!
The cake and cream cheese layer would work great in the cupcakes, the issue will be the glaze. I’m not sure the glaze will stay on top of the cupcakes without making a mess. I think the only way to get it to work would be to only fill the cupcake liners half full. You will have less cake in the cupcakes, but then the glaze won’t spill out when you add it. Good luck! Let us know how it works!
What if you pipe the gel inside the cupcakes and the whipped frosting on top?
That’s a great idea! Please come back and let us know how it turns out!
Use the glaze as a filling inside the cupcakes
My friend mentioned he worked in a bakery in his school that was owned by his grandparents and that that he missed their guava cake. His grandma has been gone for 10 years now and I made this today for his birthday. He said the frosting and glaze were perfect! Thank you for making this so doable, it meant a lot.
First of all, that is so thoughtful that you would make a cake for your friend with all that in mind! I am happy to hear that this cake brought back good memories for him. This comment made my day 🙂 Thank you for coming back to share this with us!
For cupcakes you can take out the center and put some of the glaze inside. Cover the top with a cream cheese frosting.
Try making the same way as u will in cuocake and for the glaze use it as a filling
The strawberry cake mix box calls for 1 cup water, 1/2 cup vegetable oil, and 3 eggs. Do I include the water as instructed by the box mix? Also, do I use 1/2 cup vegetable oil (like the box calls for) or 1/3 cup oil (like this recipe calls for)?
Only include what is listed in our recipe. Do not use the ingredients or measurements listed on the cake box.
Very good easy 5 stars
Did a lot of research for the perfect recipe, I needed it to be simple as well. I finally got the nerve to try this recipe and it was a hit. I also took your guava gel sauce recipe and used Liliko’i juice instead. If you’re from the islands, as I am, you know where I’m going with this. Yes, I DID! I tweaked a 3 layer cake and learned that the magic is in the juice. I used the guava frozen concentrate and I used the Welch’s Passion fruit Juice for the Liliko’i cake and sauce.
There was no need to get technical, baking should be fun and done with Aloha in your heart. Whether it be done for yourself or someone else always do it with Love!
Thank you for sharing this recipe. You gave me the confidence to conquer my cravings being so far from Hawaii.
Now I look at strawberry cake mix differently.
Mahalo!
I’m so glad you liked this recipe! And GREAT idea using Liliko’i juice, that sounds amazing! Thanks so much for your comment. I agree with everything you are saying 100%. It’s all about the Aloha 😀
Tried this recipe out for a birthday and it was a hit! Everyone loved it, islanders and non-islanders included. The cake is moist and the guava flavor really shines through. This is becoming one of my staple recipes 🙂
Hello,
I’m allergic to cream cheese, what can I substitute it with, or can I make it without the cream cheese?
I haven’t made this recipe without cream cheese before, but I found this article that might be helpful: https://www.tasteofhome.com/article/cream-cheese-substitute/
Where can I get guava juice or nectar? Can I substitute another type of juice?
I have found guava nectar at most Wal-Marts and Kroger grocery stores!
Look in the Mexican section (tacos, tortillas etc) I found it at Festival foods in a round paper carton.
This recipe is so delicious and was really easy to follow. Thank you.
Hello,
Can the Guava nectar be changed to Mango, using the same ingredients?
Thank you
Yes, you can use mango but then it wouldn’t be a “guava” cake anymore. I am sure the mango would taste great though!
I have been looking for a guava cake recipe. I do have a question on the guava concentrate usage or juice. If you use the concentrate, do you add any sugar. Also, can you use guava paste? If so, do you heat it and add water to become a liquid?
Thank you,
Anita
Using concentrate will make the guava flavor come through more. It will just be stronger. You don’t need to add sugar. We have never used the paste before so I don’t know how well it will work. For sake of ease, I usually just stick with guava juice. Hope this helps!
So delicious!! Everyone in my family loved it! As my daughter said, “the guava layer just takes it over the top!”
Delicious! A perfect dessert to take to a gathering. Thank you for sharing your recipe!
Yes, it is perfect for serving a group. Thank you so much for your review!
I absolutely LOVE this cake! The first time I had it was when I went to a coffee shop in Pohnpei. I was hooked. Ever since then I have craved for another Guava cake, and so I am SO excited to have found your recipe!! Thank you so much!
We love this cake! It is easy and delicious. I have made it multiple times and now it is being requested by my family. Always a sign of a good recipe. Thank you!
I made it and my family loved it. But we have two kinds of guava nectar available in my area. One yellow and the other pink. I bought the yellow. Haha! Just add a dot of red food coloring to make it pink. I bought pink guava nectar this time I’m going to make it again this weekend thanks for the recipe
Can I make cupcakes with this recipe?
I haven’t tried making cupcakes with this recipe, so I am not sure! Let us know how it goes if you do try it!
Ive made them as cupcakes. super easy! Just followed the box instructions
Perfectly sweet & moist & the prettiest color! Thank you for sharing this!!
Yum!! Love this cake! Have had it a few times & I am so excited to make it at home!
Ok, the flavor of this cake is amazing! It looks so beautiful too!
This guava cake tasted so delicious and really easy to make! Will surely have this again, thank you so much for sharing this amazing recipe! Highly recommended!
YUMMY! I have long loved guava smoothies but never thought to make it into a cake. This was genius! Tasted so fresh and fruity and perfect for a special occasion.
I made this cake for my Sunday dessert with my Hawaiian inspired dinner and it was AMAZING!! My husband loved it and said this was a keeper. I will definitely be making this again.
So glad you liked it!
Hello,
I’m sorry I failed to mention changing the strawberry mix to yellow cake as well and the rest of the ingredients remaining the same.
Thank you
Can I just double everything for a sheet pan size?
I haven’t tried it that way before, and I worry that the sheet pan wouldn’t allow the cake to rise without spilling over the edge.
This is definitely NOT Big Island guava cake. Strawberry boxed cake base? My entire family is from Hawaii, all of us bring the genuine Big Island Guava cake back to other family members on Maui when we visit The B.I. It is NEVER Strawberry flavored, strawberries are about as authentic and native as Reggae music and Mai Tais , and drinks with paper umbrellas.
But have you tried it?
That’s sad to hear. Maybe recipes are tweaked differently on the BI versus Oahu (where I grew up) I’m curious to know the BI Guava cake recipe and the difference between yours and what we make on Oahu
I don’t see Big Island anywhere in the recipe title. She mentions there are different variations, and this is the version she wants to share. I was born and raised in Hawaii, my entire family from Hawaii as well, and this STRAWBERRY based Guava cake is DELICIOUS and never disappoints when I bring it to our family gatherings; no complaints or comparisons. Make the cake, it won’t disappoint. and remember to make it with LOVE!
I researched for weeks and found a handful of recipes that looked worthy enough to confuse me. I wish I would have stopped when I found your recipe (it was the first).
I followed the recipe EXACTLY, I did make sure to find the Guava Nectar with the HIGHEST percentage of JUICE – which was Libby’s – it has 41%. The others had a measly 10-19%.
The cake was so ono! This was for my son’s birthday cake and now that he’s all grown up at 16 😂 the character cakes from the store no longer impress him. This certainly did!
Much gratitude and aloha! It’s been 16 months since we’ve been back to visit all of our family. Because of Covid, my 80 year old dad has been fearful of us going back home for visits…(but, still no worries about climbing up a 30 foot ladder to clean off the roof and gutters!)
Hi Lynette- I am so glad to hear you and your son enjoyed this cake! Your son has good taste, especially for a 16 yea old! 😉 I hope you can make it back to Hawaii soon. It will be so nice when all this crazy stuff has passed. Getting back to the islands will be much easier!
Can you use fresh guava juice for this recipe? Should the juice be sweetened or unsweetened?
Thank you
Sure! I think either would work since there is sugar in the cake mix!
This is a really good cake. I would have liked a stronger guava flavor though.
I used canola oil instead of coconut oil, but it came out good . My family enjoyed it
Do you add eggs in it cause i see that there is no egg in the recipe?
There are three eggs in the recipe!
Hi,
Is it necessary to fold the cream cheese mixture in the cool whip?
How does cool whip help the mix?
May I avoid the cool whip?
Regards
The Cool Whip makes the topping more spreadable, but you can use homemade whipped cream if you’d like!
I absolutely love this cake. Was wondering if I can swap out the Guava nectar and use Passion Fruit nectar to switch it up.
Absolutely! I’m so glad you like the cake!
If cake mix calls for 1 cup water & 1/2 cup oil, do I still use 1 1/3 cup guava & 1/3 cup oil?
Yes! You just use the ingredients in the amounts listed in our recipe.
If I can’t be in Hawaii I can eat like I am!! I’m excited to use the box of strawberry cake mix for something other than cupcakes for a Valentine’s Day dessert!
I was looking for a recipe like this, thank you for sharing!
This is such a nice, tropical dessert. We went to Hawaii for our honeymoon. This brings back memories from over 40 years ago.
Wow this was delicious, the perfect cake! Huge hit when I made it
Such a beautiful cake! I love those layers on top. I still haven’t made it to Hawaii, but definitely hope to soon.
Ohhh this makes me miss Hawaii one of my favorite places!! Love how easy this cake is with the cake mix!
Do you pour the guava gel on immediately when it’s still hot? Or do you cool off the guava gel before pouring it onto the cake?
You cool the gel in the refrigerator first!
Make the gel first, then cake, and Cool Whip mixture last. Cool gel completely on the counter, it will pour better. Cornstarch thickened products become pretty solid in the frig, and have to be reheated to liquify or smooth out enough to pour.
My gel was like jello after it cooled down in the fridge, so I couldn’t spread on top. Can I skip the cooling in the fridge and cool it at room temperature? Also the cake was delicious – but it was kind of dry. What did I do wrong.? This is a yummy recipe. Thank you for sharing.
Oh no! I am sorry this didn’t work out how you had hoped. I will try to get down to the bottom of it to see what could have happened. How long did you cool the mixture for? I usually just cool it while I am doing the other steps, so not way long. Maybe 10 minutes? For the dryness… what kind of cake mix did you use?
What does it mean to “glaze” the cake? Do you pour all of the gel on top and just let it sit? What stops it from running off the sides? Do you spread it on with a spatula?
I pour the gel over the cake and smooth it around with a spatula. If you are using a casserole dish with high sides it shouldn’t fall off the edge. Hope this helps!
You could use the whipped cream mixture to create a boarder so the gel doesn’t slide off the edge.
Would this work as a 2-layer 8 or 9 inch round?
If so, would I need to chill first layer for glaze to set before putting 2nd cake on top?
We’ve never made this as a 2-layer cake. I don’t know if the glaze will hold up under the top layer of cake without spilling over to the sides. If you want to give it a try, definitely chill the glaze so it can set before adding the 2nd layer. You could make the cake in rounds and add the toppings to each round without layering. Thanks for asking!
This is so pretty and sounds delicious! I really like that you use a strawberry cake mix as the base.
Sorry it’s a late reply but I make this as a layered cake. I don’t add the gel between the layers just because the layer on top would soak it up so I just have the coolwhip and cream cheese mix between the layers and I just put the gel on the top of the cake. But if you do put the gel between the layers, I would cool the first layer with the gel before placing the second on top so it doesn’t soak it up too much
Huh…that’s so weird! Did you check the expiration date on the cake mix? Sometimes I keep mine for too long and then when I use them they don’t work as well.
hi! This looks delicious and I’d like to try the cake but currently do not have access to a strawberry cake mix. Could you suggest a recipe for the cake? Thanks!
You could try adding Strawberry Jello powder to a white cake mix! Or use just a white cake mix base.
I tried to make the gel and the cornstarch got really clumpy and there are chunks in the glaze. Help?:(
Did you mix the water and cornstarch together first? That step is crucial to having a smooth gel.
Amazing! This cake turned out absolutely amazing. I brought it to a cookout and everyone said how delicious it tasted, and they all ate HUGE pieces. Thanks so much. I used a fresh guava syrup that I made from a Barbie guava a few days prior, so it had pieces of guava in the glaze. Really want to thank you for how wonderful the recipe is.
Sooo delicious!
Easy to follow recipe is what made it easy for me to make. This dessert is a hit. Thank you so much
Made this cake twice. Both times came out 😋 delicious. I used yellow cake mix with vegetable oil and added red food coloring. Second time white cake mix with coconut oil, red food coloring, texture denser than the first. Both were good. Couldn’t find Duncan Hines Strawberry cake mix here in Calif.
Can you use frozen concentrate guava to make this?
We haven’t tried it that way before, but let us know how it turns out if you do try it!
This looks incredibly beautiful! I would love to make this for my granddaughter’s birthday – pink being her favorite color!
Any thoughts on the idea of baking in two 8 or 9 inch round cake pans and layering once they have completely set? Maybe do something light like whipped cream around the outside or leave bare like the new “naked style” cakes?
Just brainstorming before I start hunting down the ingredients here in Cali! Thanks again!!
We haven’t made it as a layer cake before so I’m not sure how it would hold up. It is a softer cake texture, so I would be hesitant to try stacking it.
My family loves this cake!!! It’s required for birthdays and holidays!!!
We also make it for our special hosted events. I have made this cake for groups of 100-300 and gotten loads of compliments (as well as people begging for any leftovers)!!!
I have made this cake in Wilton’s fancy cake molds (hearts, flowers, paw prints) as well as mini and full sized cupcakes. No matter the shape/size of this cake, it’s a wonderful treat and very loved by all who try it😀😀😀
Thank you so much for sharing your review!! We are so flattered!!
Have you made this in sheet pans for those big groups? I need to feed 150 so it seems like sheets pans would be best but I’m not sure how to modify the recipe. Thanks for your help!!
I haven’t tried this, but my recommendation would be to use the recipe as it is written for the cake (bottom layer). It will be thin, but the only way it will fit in a sheet pan. For the cream cheese layer and the guava gel layer, I would add an additional 1/2 of a recipe – so 1.5x. Good luck!
I live in the Bay Area CA and had a difficult time finding the guava juice/purée and especially the Duncan Hines Strawberry cake mix. Reading the directions and comments I made my cake. Turned out DELICIOUS. I made the cake for my birthday and everyone that celebrated with me, adults and children alike, all loved it. Thank you for the recipe.
I am so glad that you liked the recipe! Thank you so much for the 5-star rating!
Thank you for sharing this recipe. Have you or do you have a recipe for Rainbow Cake? I’m not looking for a regular cake with the colors of the rainbow. I’m looking for the Rainbow cake that DeeLite used to sell or that Liliha Bakery sells. It’s coming harder and harder to find this cake and I would love to make it for the hubby since it’s his favorite cake.
We don’t, but I’ll have to look into it!
Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately. If using guava juice, reduce it: Boil two liters of juice over high heat until it’s reduced by half, about 40 minutes. Let cool completely before using. Avoid juices that contain any added sugar so the cake does not become overly sweet. Ms. Kysar likes Ceres brand guava juice.
Is the sugar for icing powdered or granulated sugar. Thank you
Granulated sugar!
What a pleasant surprise and so delicious! I’ve shared this recipe with my loved ones. I’m putting this in my arsenal of best desserts to bring to holidays and parties in general, thank you for sharing this recipe!
I’m so glad you liked it! Thanks for the nice comment!
Can this be made in a 12-inch springform pan?
I haven’t made it that way, but let me know how it goes if you try it!
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!!!
Thank you so much for your kind review, I’m so glad you loved it!
Woah this cake is delicious!
Can this cake be frozen?
Yes you can freeze it before putting the topping on. You will want to put the topping on fresh before serving. Hope this helps!
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.
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!
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.
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!
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
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!
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!
I hope you guys love it as much as we do! Merry Christmas!!
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?
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!
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
How long is it good to keep in fridge?
My rule for keeping things in the fridge is usually about a week.
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.
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!
Could these be made as cupcakes? Thank you
Yes, absolutely, just check your baking times and reduce as needed. Hope this helps!
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. 🙂
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!
I ended up refrigerating the gel until it was very cold and piping it on. Worked great!
This cake is so delicious. My next try is a white cake mix with either lilikoi or passion fruit nectar.
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?
You use the juice from the carton, not the concentrate. Meadow Gold and Hawaiian Sun both carry it. Thanks for asking!
My favorite cake tried it in Hawaiian and loved it gotta try this recipe thanks for shareing
Is this the same recipe that the Delite bakery used? They are out of business now
Hmmm I have never heard of Delite Bakery. Was this a Hawaiian bakery?
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.
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!
There’s a recipe on NY Times adapted from Alana Kysar‘s recipe that also mentioned Dee Lite Bakery’s guava cake. It doesn’t use a box strawberry cake mix. Google it to compare.
Thanks for sharing! Can I make it very far ahead of time?
You could probably get away with making it up to 2 days ahead. Hope this helps!
This recipe turned out wonderfully and smelled delicious while cooking! Thanks for sharing!
So glad you liked it!
It came out pretty Awesome and My Family absolutely LOVE this recipe. MUCH ALOHA🤙🏼
MAHALO and Aloha to you! 😀 So glad you liked the guava cake!
Can these be made as cupcakes?
The cake could be, but the frosting and gel wouldn’t work on a cupcake. You add the gel when it’s a bit runny and then it sets. It would just run off the side of a cupcake.
I actually made guava cupcakes by creating little wells in the icing on each one, and I filled the wells with the gel and it was awesome! It was for a baby shower for a coworker who was from Hawaii. I didn’t know what I signed up for when I found out her favorite cake was “guava cake,” but I made it work!
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?
Yes, we have substitution ideas above in the writing where it says “Substitutions and Additions”… you can use vegetable oil with no problem
Use Crisco