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Guava Cake is a tasty, traditional Hawaiian dessert. It’s a sweet, Hawaiian cake that’s perfect for any occasion, and it’s easy to make at home! You just can’t beat the flavors and textures of the spongy cake layered with creamy frosting and sweet guava glaze.
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 gin 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
Table of Contents
What is Hawaiian Guava Cake?
Guava cake is a classic Hawaiian dessert that was originally created at the famous Dee Lite Bakery in Honolulu. Its popularity grew, and now there are many different versions of this guava cake recipe out there. But this one is by far my favorite! When I worked at the bakery in Hawaii, we would often make this for catered events and it was always a huge hit. Plus, this recipe is so easy to make, you can have a taste of the islands at home!
Key Ingredients
- Strawberry cake mix – Use a standard 15.25 oz box. Strawberry pairs perfectly with guava and gives the cake its signature pink color, but white or yellow cake mix can work in a pinch if strawberry isn’t available.
- Guava nectar or guava juice – For this recipe, either works well. Guava nectar is thicker and more flavorful than juice and is traditional for Hawaiian guava cake. If all you can find is a guava nectar blend (passion-guava, guava strawberry, etc.) that is totally okay, too. If using guava juice, look for 100% juice for the best flavor.
- Eggs – Use large eggs at room temperature for the best texture and even mixing.
- Coconut oil (room temperature/liquid) – Make sure the coconut oil is fully melted but not hot. I like the faint hint of coconut that the coconut oil gives to the overall flavor of the cake. You can also swap out the coconut oil for canola or vegetable oil if you prefer.
- Cream Cheese Layer: Cream cheese, sugar, vanilla, Cool Whip (thawed).
- Guava Gel Topping: Guava nectar or juice, sugar, cornstarch, water.
Step by Step Instructions
- Prep the Cake
In a large mixing bowl, combine the cake mix, guava juice, eggs, and coconut oil. Mix until smooth and well blended.
- Bake & Cool
Pour the batter into a greased 9×13-inch baking dish and spread evenly. Bake according to the cake mix package directions. Remove from the oven and allow the cake to cool completely.
- Make the Cream Cheese Layer
In a medium bowl, beat the 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 until fully incorporated. Refrigerate until ready to use.
- Prepare the Guava Gel Topping
In a medium saucepan, bring the guava juice and sugar to a boil. In a small bowl, whisk together the cornstarch and water to form a slurry. Remove the guava mixture from heat and stir in the slurry. Return to heat and boil for 1 minute, stirring constantly, until thickened. Chill until cooled.
- Add the Cream Cheese Layer
Once the cake is completely cool, spread the cream cheese mixture evenly over the top.
- Finish with Guava Gel & Chill
Gently spread the cooled guava gel over the cream cheese layer. Refrigerate until set and ready to serve.
Tips for Success
- Balance Sweetness: Guavas can vary in sweetness, so taste your guava puree or juice and adjust the sugar accordingly in your cake and frosting. You want the cake to be sweet but not overly so.
- Check for Doneness: Test the cakes for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs when the cakes are done.
- Room Temperature Ingredients: For the cream cheese frosting layer, be sure to use room temp ingredients to make the frosting nice and smooth.
- Cool Before Frosting: Allow the cake to cool completely before frosting. If you frost while warm, the frosting layers may melt and not set right.
- Garnish Creatively: Consider decorating your guava cake with additional tropical elements like fresh guava slices, shredded coconut, or even a drizzle of passion fruit sauce.
How to Store Guava Cake
In my opinion, this cake tastes especially delicious after it has been refrigerated overnight, I suggest chilling the whole thing overnight in the baking pan before serving. Store any leftovers in the fridge for up to 3 days.
Frequently Asked Questions
First of all, make sure the glaze gets that extra minute or two of heat after adding the first slurry. If it still isn’t setting up, prepare an additional cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon water. Stir together in a bowl until the cornstarch is completely dissolved. After adding the slurry, give it another minute or two of heat stirring continuously.
If you plan to freeze, prepare the cake without the toppings and freeze just the cake. When you are ready to serve, thaw the cake and prepare the cream cheese layer and the guava gel topping.
Any mild oil, like vegetable oil, canola oil, or even melted butter will work in thi
Looking for More Tasty Hawaiian Cakes?
Love this Hawaiian guava cake? Try some of these other cakes inspired by the tropical flavors of the islands!
Hawaiian Guava Cake
Video
Ingredients
- 1 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
- In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined. Bake in a 9×13 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
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