This soft, bright Hawaiian Guava Cake layers moist strawberry cake with a fluffy cream cheese topping and a glossy guava gel that catches the light like sunshine. The first time I tasted guava cake was at a potluck, and I knew I had to recreate that tropical, fruity sweetness at home. It's easier than it looks just a simple cake mix base, a quick no-bake cream cheese layer, and a guava glaze that comes together in minutes.
If you love tropical flavors, you might also enjoy my Greek Honey Pie or these Lemon Poppy Seed Cheesecake Cookies for something equally sweet and special.
Why You'll Love This Hawaiian Guava Cake
This Hawaiian Guava Cake brings a little taste of the islands right to your kitchen. The guava flavor is sweet and fruity without being too heavy, and the cream cheese layer adds a rich, creamy contrast that makes every bite feel indulgent. It's simple enough for a weeknight but impressive enough to bring to a gathering. Plus, the glossy gel topping makes it look bakery-perfect without any fancy techniques.
If you love tropical desserts, this Hawaiian Guava Cake is a must-try. It's sweet, creamy, and full of fruity flavor that feels like a mini vacation on a plate. You might also enjoy my Coffee Chocolate Cake or Vegan Strawberry Shortcake for more dessert inspiration. Let me know how yours turns out!
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Hawaiian Guava Cake Ingredients
Here's everything you'll need to make this Hawaiian Guava Cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Strawberry cake mix: Forms the base and gives the cake a soft, fruity foundation that pairs beautifully with guava.
- Guava nectar (or guava juice): Adds moisture and delivers that signature tropical guava flavor throughout the cake.
- Eggs: Bind the batter together and help the cake rise and set properly.
- Coconut oil: Keeps the cake tender and moist while adding a subtle hint of coconut that complements the guava.
For the Cream Cheese Layer:
- Cream cheese: Softened cream cheese creates a smooth, rich base for the topping. Let it sit out for about 30 minutes before mixing.
- Sugar: Sweetens the cream cheese layer just enough to balance the tangy guava.
- Vanilla extract: Adds warmth and depth to the creamy layer.
- Cool Whip: Folded in gently to make the topping light, fluffy, and cloud-like.
For the Guava Gel Topping:
- Guava nectar (or guava juice): Simmered with sugar to create a sweet, fruity base for the gel.
- Sugar: Sweetens the gel and helps it set to a glossy, spoonable consistency.
- Cornstarch: Thickens the guava mixture into a gel that holds its shape when chilled.
- Water: Mixed with cornstarch to create a smooth slurry that blends easily into the hot guava mixture.
How to Make Hawaiian Guava Cake
Follow these simple steps to make your Hawaiian Guava Cake come together beautifully.
Preheat the oven and prepare the cake batter: Preheat your oven according to the cake mix package directions. In a large mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Mix until the batter is smooth and well combined, usually about 2 minutes. Pour the batter into a greased 9x13-inch glass baking dish and bake according to the package instructions, typically 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese with a hand mixer until it's fluffy and smooth, about 1 to 2 minutes. Add the sugar and vanilla extract, and mix until everything is well combined and creamy. Gently fold in the Cool Whip with a spatula until the mixture is light and airy. Cover the bowl and refrigerate the cream cheese mixture while the cake cools.
Make the guava gel topping: In a medium saucepan, combine the 2 cups of guava nectar and sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Once the guava mixture is boiling, remove the saucepan from the heat and stir in the cornstarch slurry. Return the pan to the heat and bring it back to a boil. Let it boil for one minute, stirring constantly, until the mixture thickens and turns glossy. Remove from heat and transfer the gel to a bowl. Let it cool in the refrigerator until it's thick and spreadable.
Assemble the cake: Once the cake has cooled completely, spread the cream cheese mixture evenly over the top using a spatula. Spoon the chilled guava gel over the cream cheese layer, spreading it gently to cover the entire surface. The gel should look smooth and glossy.
Refrigerate until serving: Place the assembled cake in the refrigerator and let it chill for at least 2 hours before slicing. This allows the layers to set and the flavors to meld together beautifully.
Substitutions & Variations
- Guava nectar: If you can't find guava nectar, guava juice works perfectly. You can also try passion fruit or mango nectar for a different tropical twist.
- Coconut oil: Swap it out for melted butter or vegetable oil if you prefer.
- Cool Whip: Use homemade whipped cream if you'd rather make it from scratch. Just make sure it's stabilized so it holds up under the gel layer.
- Strawberry cake mix: A white or vanilla cake mix works too, though the strawberry adds a nice fruity color and flavor.
Equipment For Hawaiian Guava Cake
- 9x13-inch glass baking dish
- Large mixing bowl
- Medium mixing bowl
- Hand mixer
- Medium saucepan
- Small bowl (for cornstarch slurry)
- Whisk
- Spatula
Storage & Serving Tips
Store any leftover Hawaiian Guava Cake covered in the refrigerator for up to 4 days. The cream cheese layer and guava gel hold up well when chilled, and the cake actually tastes even better the next day once the flavors have had time to settle. For the best texture, let the cake sit at room temperature for about 10 minutes before serving.
This cake is beautiful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of coffee or a glass of iced tea on a warm afternoon. If you're hosting a luau or tropical-themed party, this Hawaiian Guava Cake fits right in. You might also love my Strawberry Pretzel Salad or Banana Bread Brownies for more crowd-pleasing dessert ideas.
Expert Tips
- Let the cream cheese soften properly. Cold cream cheese is hard to mix and will leave lumps in your topping. Set it out about 30 minutes before you start.
- Cool the guava gel before spreading. If it's too warm, it'll melt into the cream cheese layer instead of sitting on top in a glossy, beautiful layer.
- Don't skip the chilling time. The Hawaiian Guava Cake needs at least 2 hours in the fridge to set properly. I usually make it the night before and let it chill overnight.
- Use room-temperature coconut oil. If the oil is too cold, it won't mix smoothly into the batter. If it's too hot, it can affect the texture of the cake.
FAQ
What is Hawaiian Guava Cake made of?
It's made with a strawberry cake mix, guava nectar, eggs, and coconut oil for the base. The topping is a fluffy cream cheese layer mixed with Cool Whip, and it's finished with a sweet guava gel made from guava nectar, sugar, and cornstarch.
How do you make the cream cheese layer for guava cake?
Beat softened cream cheese until fluffy, then mix in sugar and vanilla extract. Gently fold in thawed Cool Whip until the mixture is light and airy. Refrigerate it until you're ready to assemble the cake.
Can I use guava juice instead of guava nectar in this recipe?
Yes, guava juice works just fine. Nectar is a bit thicker and sweeter, but juice will still give you that tropical guava flavor.
What is the best way to make a guava cake topping?
Boil guava nectar with sugar, then thicken it with a cornstarch slurry. Let it boil for one minute to activate the cornstarch, then cool it in the fridge until it's thick and spreadable. Spread it over the cream cheese layer for a glossy, fruity finish.
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Pairing
These are my favorite dishes to serve with Hawaiian Guava Cake
Hawaiian Guava Cake
Ingredients
For the Cake:
- 1 strawberry cake mix box mix for convenience
- 1 ⅓ cups guava nectar or guava juice for a tropical flavor
- 3 eggs large at room temperature
- ⅓ cup coconut oil room temperature liquid form
For the Cream Cheese Layer:
- 8 ounces cream cheese softened for smooth consistency
- ⅓ cup sugar granulated
- 1 teaspoon vanilla extract for flavor
- 8 ounces Cool Whip thawed for lightness
For the Guava Gel Topping:
- 2 cups guava nectar or guava juice adds flavor to glaze
- ½ cup sugar granulated
- ¼ cup cornstarch for thickening the glaze
- 3 tablespoons water to mix with cornstarch to create slurry
Instructions
- Preheat your oven and prepare the cake batter.
- Pour the batter into a 9x13-inch glass baking dish and bake according to the package instructions.
- In a separate bowl, beat the softened cream cheese with a hand mixer until fluffy.
- Add sugar and vanilla to the cream cheese and mix until well combined.
- Gently fold in the Cool Whip and place in the refrigerator until ready to use.
- In a saucepan, combine guava juice and sugar, and bring to a boil.
- In a small bowl, make a slurry by mixing cornstarch and water.
- Remove the saucepan from heat and stir in the cornstarch slurry.
- Return the saucepan to heat and bring to a boil for 1 minute.
- Let the guava gel cool, then refrigerate it to thicken further.
- Once the cake has cooled, spread the cream cheese layer evenly over the top.
- Finally, top with the guava gel and refrigerate until serving.
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