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Slice of Hawaiian guava cake with a fresh sliced guava half on the side.
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5 from 156 votes

Hawaiian Guava Cake

Hawaiian Guava Cake is a soft guava-flavored sheet cake topped with a fluffy cream cheese layer and sweet guava topping. It is an easy way to make a favorite Hawaii-style dessert at home.
Prep Time15 minutes
Cook Time30 minutes
Cooling and Chilling Time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: Hawaiian
Keyword: Cake, Guava
Servings: 12
Calories: 219kcal
Author: Erica Walker

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 9x13-inch cake and grease a 9x13-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.
    Bowl of prepared strawberry cake mix to make Hawaiian guava cake.
  • 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.
    9x13 dish filled with batter for Hawaiian guava cake.
  • 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.
    Bowl of whipped filling for Hawaiian Guava 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.
    Drizzle of the glaze for Hawaiian Guava Cake
  • 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.
    Spatula spreading whipped filling on prepared cake to make Hawaiian guava cake.
  • 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.
    Full 9x13 dish of Hawaiian guava cake with the finished pink glaze on top.

Video

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 9x13-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

Calories: 219kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 168mg | Potassium: 115mg | Fiber: 1g | Sugar: 27g | Vitamin A: 127IU | Vitamin C: 14mg | Calcium: 101mg | Iron: 0.3mg