This Hawaiian Guava Cake brings together sweet guava nectar, fluffy strawberry cake, and a glossy guava gel that catches the light like something straight from a beachside bakery. The cream cheese layer adds a cool, tangy contrast that makes every bite feel tropical and a little indulgent. I first tried guava cake at a potluck years ago, and I've been chasing that flavor ever since-turns out, it's easier to make at home than I thought.
If you love fruity desserts with minimal effort, you'll want to bookmark this one alongside my Pineapple Coconut Bread and Bananas Foster Cheesecake. The guava glaze alone makes it feel fancy, but the whole thing comes together with pantry staples and a boxed cake mix, which makes it a weeknight-friendly win in my book or try pairing it with my White Chocolate Cupcakes for a full tropical dessert spread.
Why You'll Love This Hawaiian Guava Cake
This Hawaiian Guava Cake is a showstopper that doesn't ask much from you. The batter comes together in one bowl, the cream cheese layer whips up in minutes, and the guava gel only needs a quick boil and stir. You don't need fancy equipment or hard-to-find ingredients-just guava nectar, which you can grab at most grocery stores in the international or juice aisle. The finished cake tastes tropical, looks gorgeous with that glossy pink topping, and feeds a crowd without much fuss.
It's the kind of dessert that gets compliments at potlucks and makes people ask for the recipe. Plus, it sits pretty in the fridge for a few days, so you can make it ahead and pull it out whenever you need something sweet and impressive.
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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 adds a fruity sweetness that pairs beautifully with guava.
- Guava nectar (or guava juice): Brings the tropical flavor and keeps the cake moist. Look for it in the juice aisle or international section.
- Eggs: Bind everything together and add structure to the cake.
- Coconut oil (room temperature, liquid): Adds richness and a subtle coconut flavor that complements the guava. Make sure it's liquid and not solid.
For the Cream Cheese Layer:
- Cream cheese (softened): Creates a tangy, rich layer that balances the sweetness of the cake. Let it sit at room temperature for easier mixing.
- Sugar: Sweetens the cream cheese layer just enough without overpowering.
- Vanilla extract: Adds warmth and depth to the creamy layer.
- Cool Whip (thawed): Lightens the cream cheese mixture and makes it fluffy and smooth.
For the Guava Gel Topping:
- Guava nectar (or guava juice): Forms the base of the glossy topping and doubles down on the tropical flavor.
- Sugar: Sweetens the gel and helps it set properly.
- Cornstarch: Thickens the gel so it spreads smoothly and stays put on top of the cake.
- Water: Helps dissolve the cornstarch into a slurry for smooth mixing.
How to Make Hawaiian Guava Cake
Preheat oven: Preheat your oven according to the cake mix package instructions, usually around 350°F. Grease a 9x13-inch glass baking dish and set it aside.
Mix the cake batter: In a large mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Stir with a whisk or spoon until the batter is smooth and well combined, with no dry pockets of cake mix visible. This should take about 2 minutes.
Bake the cake: Pour the batter into your greased baking dish, spreading it evenly. Bake according to the package instructions, usually 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan-this is important, or the cream cheese layer will melt.
Whip the cream cheese: In a medium bowl, use a hand mixer to beat the softened cream cheese until it's fluffy and smooth, about 1 to 2 minutes. You want it light and free of lumps.
Add sugar and vanilla: Add the sugar and vanilla extract to the cream cheese and mix on medium speed until everything is well blended and creamy, about 1 minute.
Fold in Cool Whip: Gently fold in the thawed Cool Whip using a spatula, stirring just until combined and fluffy. Don't overmix, or you'll deflate the airiness. Cover the bowl and refrigerate the mixture while you work on the topping.
Start the guava gel: In a medium saucepan, combine the guava nectar and sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. You'll see it start to bubble and thicken slightly.
Make the cornstarch slurry: While the nectar is heating, mix the cornstarch and water together in a small bowl until smooth and lump-free. This slurry will thicken the gel quickly.
Thicken the gel: Once the guava mixture is boiling, remove the saucepan from the heat and stir in the cornstarch slurry. Mix it in thoroughly.
Boil again: Return the saucepan to the heat and bring it back to a boil. Let it boil for exactly one minute, stirring constantly, until the gel thickens and turns glossy. Remove from heat and transfer the gel to a bowl to cool in the refrigerator. It should be cool before you pour it on the cake.
Layer the cream cheese: Once the cake is completely cool, spread the cream cheese mixture evenly over the top using a spatula. Make sure you cover the entire surface in a smooth, even layer.
Add the guava gel: Pour the cooled guava gel over the cream cheese layer, spreading it gently to cover the top. The gel will be thick and glossy, giving the cake a beautiful shine.
Chill and serve: Refrigerate the cake for at least 2 hours, or until you're ready to serve. The layers will set nicely and the flavors will meld together.
Equipment For Hawaiian Guava Cake
- 9x13-inch glass baking dish: The perfect size for this layered cake and helps it bake evenly.
- Hand mixer: Makes whipping the cream cheese layer quick and easy.
- Medium saucepan: For cooking the guava gel topping on the stovetop.
- Small mixing bowl: To make the cornstarch slurry.
Substitutions and Variations
Guava nectar: If you can't find guava nectar, use guava juice or try passion fruit nectar for a different tropical twist. Pineapple juice works in a pinch, but the flavor will be less unique.
Coconut oil: Swap it for vegetable oil or melted butter if you don't have coconut oil on hand. You'll lose a little of the tropical coconut flavor, but the cake will still be moist.
Cool Whip: Use homemade whipped cream or another whipped topping if you prefer. Just make sure it's stable enough to fold into the cream cheese without deflating.
Strawberry cake mix: Try a vanilla or white cake mix if you want a more neutral base that lets the guava shine even more.
Make it from scratch: If you're feeling ambitious, replace the cake mix with a homemade vanilla or butter cake recipe. You'll need about 2 cups of flour, 1 ½ cups sugar, and the usual cake ingredients.
Storage Tips
Keep this Hawaiian Guava Cake covered in the refrigerator for up to 4 days. The gel topping and cream cheese layer need to stay cold, so don't leave it out on the counter for long. If you want to freeze it, I'd recommend freezing just the baked cake layer (before adding the cream cheese and gel) for up to 2 months. Thaw it in the fridge overnight, then add the toppings fresh. The texture holds up better that way.
Expert Tips
Cool the cake completely: This is the most important step. If the cake is even slightly warm when you add the cream cheese layer, it'll melt and slide right off.
Let the gel cool: Pour the guava gel on while it's cool but still pourable. If it's too hot, it'll melt the cream cheese layer. If it's too cold, it'll set up and be hard to spread.
Use room temperature cream cheese: Cold cream cheese is impossible to whip smooth. Let it sit out for at least 30 minutes before you start.
Don't skip the slurry: Mixing the cornstarch with water first prevents lumps in your gel. If you dump it straight into the hot liquid, you'll get clumps.
Grease your pan well: The cake can stick a bit, so use plenty of butter or nonstick spray on the bottom and sides of your baking dish.
Serving Suggestions
This Hawaiian Guava Cake is sweet and rich, so it pairs well with simple sides that don't compete. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. A cup of hot coffee or tropical iced tea balances the sweetness nicely. If you're going for a full dessert spread, pair it with lighter treats like my Strawberry Matcha Latte Cake or Cookie Dough Brownies. You could also serve small slices alongside fresh pineapple or mango slices for extra tropical vibes.
FAQ
What is Hawaiian guava cake?
Hawaiian guava cake is a tropical layered dessert made with guava nectar or juice, usually topped with a creamy layer and a glossy guava gel. It's popular in Hawaii and often served at celebrations. The guava flavor is sweet, tangy, and floral, with a taste that's similar to strawberries and pears. This version uses a boxed cake mix to keep things simple, and Grandma always said shortcuts are just smart baking.
Where did guava cake originate?
Hawaiian Guava Cake has roots in Hawaii, where guava grows abundantly and shows up in many traditional desserts. The fruit was brought to the islands in the early 1800s and became a staple in local baking. You'll find guava cakes, pastries, and bars in bakeries across the islands. This particular layered version is a more modern take that's easy to make at home, no plane ticket required.
What is a Hawaiian guava?
Hawaiian guava, often called strawberry guava, is a small tropical fruit with pink or white flesh and a sweet, aromatic flavor. It's about the size of a golf ball and has a thin, edible skin. The fruit is used in jams, juices, desserts, and pastries throughout Hawaii. The flavor is a mix of strawberry, pear, and something faintly floral, which makes it perfect for cakes like this one. If you've never tasted fresh guava, the nectar or juice gives you a close taste of the real thing.
What is considered the best cake in the world?
That depends on who you ask, but some of the most famous cakes include Sacher Torte from Austria, Black Forest Cake from Germany, and Tres Leches from Latin America. In Hawaii, guava cake and haupia cake are local favorites. Honestly, the best cake is the one that makes you happy, and this tropical beauty with its glossy guava topping is definitely up there. Emily always says the best Hawaiian Guava Cake is the one that gets finished first, and this one never lasts long in our house.
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Pairing
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Hawaiian Guava Cake
Ingredients
Method
- Preheat the oven and prepare a 9x13 glass baking dish.
- In a large mixing bowl, combine the cake mix, guava nectar, eggs, and coconut oil. Mix thoroughly until smooth.
- Pour the batter into the prepared baking dish and bake according to the cake mix instructions, about 25 minutes.
- While the cake bakes, prepare the cream cheese layer. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
- Add the sugar and vanilla extract to the cream cheese, mixing until well incorporated.
- Slowly fold in the thawed Cool Whip until the mixture is fluffy.
- In a medium saucepan, bring 2 cups of guava juice and sugar to a boil. Stir occasionally. mix
- While the juice is heating, create a slurry by mixing the cornstarch and water in a small bowl. prep
- Once the guava juice boils, remove it from the heat and slowly whisk in the cornstarch slurry. Return to heat and bring back to a boil, simmering for about 1 minute until thickened.
- Remove the glaze from heat and allow it to cool in the refrigerator for 30 minutes, until it sets slightly.
- Once the cake has completely cooled, spread the cream cheese mixture evenly over the top.
- Glaze the top of the cake with the cooled guava gel.
- Refrigerate the cake for at least 1 hour before serving, allowing the flavors to meld.
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