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.
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
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!