Hawaiian Guava Cake walked into our Sunday kitchen one afternoon and never left. Lucia spotted a guava nectar bottle at the market and came home with that look in her eyes the one we all know means something delicious is about to happen. We three were a little skeptical at first, we will be honest with you. Guava in a cake? In our Italian kitchen? But the moment that first slice was cut and the glossy pink glaze caught the afternoon light coming through the window, we knew. This was something special.
Hawaiian Guava Cake is not just a dessert. It is a feeling. It is Sunday afternoon laughter, flour on your apron, and the kind of sweetness that stays with you long after the last crumb is gone. We made it once for the grandchildren and they asked for it three Sundays in a row. That, my dear, is the highest compliment a Nonna can receive.
Table of Contents
Why You Will Love This Hawaiian Guava Cake Recipe
Where do we even begin? This Hawaiian Guava Cake recipe is the kind of dessert that makes people stop mid-conversation and close their eyes after the first bite. The guava glaze on top is glossy, fruity, and just the right amount of sweet. The cream cheese layer underneath is cool, creamy, and rich without being heavy. And the strawberry cake base ties everything together with a softness that melts in your mouth.
It comes together faster than you would expect. Teresa timed herself once from mixing bowl to oven, just fifteen minutes. For a cake this stunning, that is practically a miracle. It is also wonderfully forgiving. Even if your layers are not perfectly even, the flavors make up for everything. We have brought this to family gatherings, neighborhood potlucks, and one very memorable birthday party in Queens. Every single time, the pan came home empty.
If you love easy crowd-pleasing desserts, you might also enjoy our Lemon Blueberry Cupcakes another recipe that disappears the moment it hits the table.
Ingredients Needed for This Hawaiian Guava Cake Recipe
For the Cake:
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs, room temperature
- ½ cup Coconut Oil, melted
For the Cream Cheese Layer:
- 8 oz Cream Cheese, room temperature
- ½ cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip, thawed
For the Guava Gel:
- 2½ cups Guava Nectar or Guava Juice
- ½ cup Granulated Sugar
- 2 tbsp Cornstarch
- ¼ cup Water
Optional Topping:
- 1 cup Sweetened Coconut Flakes
How to Make This Hawaiian Guava Cake Recipe
Preheat your oven to 350°F and coat a 13×9 baking dish with vegetable spray. In a mixing bowl, combine the Strawberry Cake Mix, Guava Juice, eggs, and melted Coconut Oil. Blend on low for 30 seconds, scrape the sides, then beat on medium-high for 2 full minutes until smooth and well combined.
Pour the batter into your prepared pan and bake for 24 to 26 minutes. You are looking for light golden edges and a toothpick that comes out clean or with just a few moist crumbs. Transfer to a wire rack and let it cool completely do not rush this step, cara mia.
While the cake cools, beat your room temperature cream cheese until fluffy. Add the sugar and vanilla, mix well, then gently fold in the Cool Whip. Pop it in the fridge until you are ready.
Once the cake is fully cooled, spread the cream cheese mixture evenly across the top. Return it to the fridge to set. Meanwhile, bring your Guava Juice and sugar to a low boil in a saucepan. In a small bowl, whisk together the cornstarch and water to make a slurry, then stir it into the juice away from the heat. Return to the stove and boil for one more minute, stirring, until thickened. Cool in the fridge. Once chilled, pour and spread the guava gel over the cream cheese layer. Refrigerate until ready to serve and garnish with coconut flakes.
How to Serve This Hawaiian Guava Cake Recipe
This cake is best served cold, straight from the refrigerator. Slice it into generous squares and garnish each piece with a sprinkle of sweetened coconut flakes for that tropical finish. It pairs beautifully with a scoop of vanilla ice cream on the side or a tall glass of sparkling water with lime. For a full tropical spread, serve it alongside our Sweet Potato and Chickpea Curry the savory contrast makes the cake taste even more vibrant.
How to Store This Hawaiian Guava Cake Recipe
Cover any leftovers tightly with plastic wrap or store in an airtight container. It keeps well in the refrigerator for up to 3 days. The flavors actually deepen overnight, so do not be surprised if it tastes even better the next morning. For longer storage, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months. To serve from frozen, thaw overnight in the fridge or microwave gently for 10 to 15 seconds.
Tips to Make This Hawaiian Guava Cake Recipe
Always bring your eggs and cream cheese to room temperature before you begin. Cold cream cheese will give you lumps no matter how long you beat it. Do not overbake the cake check it at 24 minutes. A dry cake is the one mistake this recipe cannot forgive. When making the guava gel, whisk your cornstarch slurry thoroughly before adding it to the hot juice, otherwise you will end up with little starchy pockets. And please, let the cake cool completely before layering. We know it is tempting. We have all been there. Wait.
Helpful Notes for This Hawaiian Guava Cake Recipe
Guava nectar and guava juice both work beautifully here, though nectar tends to give a slightly richer, more fragrant result. You will find both at most Latin or Asian grocery stores. If your Cool Whip is still frozen when you start, let it thaw in the fridge the night before never at room temperature or it will become watery and loose. The coconut flake topping is optional but we strongly recommend it. It adds a little crunch that makes each bite more interesting and gives the whole cake that true island spirit.
Variation of This Hawaiian Guava Cake Recipe
Maria likes to add a handful of diced fresh mango into the batter for an extra burst of tropical flavor. Teresa once made a dairy-free version using plant-based cream cheese and coconut whipped cream it was stunning. For a gluten-free version, simply swap the strawberry cake mix for a gluten-free alternative. You can also add a tablespoon of lemon zest to the cream cheese layer for a little brightness that cuts through the sweetness in the most lovely way. Feeling adventurous? A drizzle of dark chocolate over the guava glaze is surprisingly magnificent. Speaking of tropical desserts, our Dole Whip Cupcakes with Pineapple Filling carry that same sunshine energy if you want something in individual portions.
FAQs About This Hawaiian Guava Cake Recipe
Can I make this cake ahead of time?
Absolutely. You can bake the cake and prepare the cream cheese layer up to 24 hours in advance. Store each separately in the fridge and assemble the day you plan to serve it. The guava gel can also be made ahead and kept chilled.
What if my guava gel is too runny?
Return it to the saucepan over low heat and whisk in a little more cornstarch slurry one teaspoon of cornstarch mixed with one tablespoon of cold water. Bring to a gentle boil for one minute, stirring constantly, until it thickens to your liking.
Can I substitute the eggs?
Yes! If you are baking for someone with an egg allergy, use ¼ cup of unsweetened applesauce per egg, or a flax egg made with one tablespoon of ground flaxseed and 2.5 tablespoons of water, rested for five minutes before using.
Conclusion
This Hawaiian Guava Cake has become one of those recipes we reach for when we want to bring a little joy into the room. It is easy enough for a Tuesday evening and beautiful enough for a celebration. We hope it brings as much happiness to your kitchen as it has brought to ours. When you make it, come back and tell us how it went we read every single comment and it truly warms our hearts. With love from Maria, Lucia, and Teresa.
Print
Hawaiian Guava Cake The Tropical Dessert Your Table Deserves
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Description
A tropical showstopper made with guava glaze, creamy cream cheese, and a strawberry cake base. This Hawaiian Guava Cake is easy, stunning, and impossible to resist.
Ingredients
1 box Strawberry Cake Mix
1 cup Guava Nectar or Guava Juice (for batter)
3 large Eggs, room temperature
1/2 cup Coconut Oil, melted
8 oz Cream Cheese, room temperature
1/2 cup Granulated Sugar
1 tsp Vanilla Extract
8 oz Cool Whip, thawed
2 1/2 cups Guava Nectar or Guava Juice (for glaze)
1/2 cup Granulated Sugar
2 tbsp Cornstarch
1/4 cup Water
1 cup Sweetened Coconut Flakes (optional)
Instructions
1. Preheat oven to 350°F and coat a 13×9 baking dish with vegetable spray.
2. Combine Strawberry Cake Mix, Guava Juice, eggs, and Coconut Oil. Blend on low 30 seconds then beat on medium-high 2 minutes.
3. Pour into prepared pan and bake 24 to 26 minutes until toothpick comes out clean.
4. Cool completely on a wire rack.
5. Beat cream cheese until fluffy. Add sugar and vanilla, mix well, fold in Cool Whip. Refrigerate.
6. Spread cream cheese layer evenly over cooled cake. Chill to set.
7. Bring 2.5 cups Guava Juice and sugar to a low boil. Whisk cornstarch and water into a slurry and stir into juice off heat.
8. Return to heat and boil 1 minute until thickened. Cool in fridge.
9. Spread guava gel over cream cheese layer.
10. Refrigerate until serving. Garnish with coconut flakes.
Notes
Use room temperature cream cheese to avoid lumps.
Do not overbake. Check at 24 minutes.
Thaw Cool Whip overnight in the fridge, not at room temperature.
Flavors deepen overnight so this cake is even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: hawaiian guava cake, guava cake recipe, tropical dessert, easy guava cake
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