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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.
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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