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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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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