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Hawaiian-Style Guava Sheet Cake
Dolce Flav
Rated 5.0 stars by 1 users
Category
Guava
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
25 minutes
Bake a soft pink guava cake, whip a light cream-cheese layer, and finish with a glossy guava gel. To guarantee a bold tropical punch, you’ll reinforce the guava nectar with a few drops of super-strength guava flavor. Once the cake cools, spread on the creamy layer, pour over the set-to-shine guava glaze, and chill until sliceable.
Ingredients
Guava Cake
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1 box (15.25 oz) strawberry cake mix
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1 ⅓ cups guava nectar (or guava juice), room temp
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3 large eggs
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⅓ cup neutral oil
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Guava flavor (super-strength): ¼–½ teaspoon (start with ¼ tsp)
Cream-Cheese Layer
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8 oz cream cheese, softened
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⅓ cup granulated sugar
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1 teaspoon vanilla extract
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8 oz whipped topping
Guava Gel Glaze
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2 cups guava nectar (or juice)
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½ cup granulated sugar
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¼ cup cornstarch
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3 tablespoons water
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Guava flavor (super-strength): ⅛–¼ teaspoon, to taste
Directions
Prep & preheat
Heat oven to the temperature on your cake-mix box (usually 350°F/175°C). Line a 9×13-inch pan with parchment and lightly grease for easy release.Mix the guava cake
In a large bowl, whisk guava nectar, eggs, oil, and ¼ tsp guava flavor. Add cake mix and beat on medium just until smooth (30–45 seconds). Batter should be pale pink and glossy.Bake & cool
Pour into the prepared pan and bake per box timing (~25 minutes) until a toothpick comes out clean. Cool completely on a rack—don’t rush; a cool cake keeps the layers distinct.Make the cream-cheese layer
Beat cream cheese and sugar until silky. Mix in vanilla, then fold in whipped topping until fluffy. Cover and chill until needed.Cook the guava gel
In a saucepan, bring guava nectar and sugar to a simmer. In a small bowl, whisk cornstarch with water to make a slurry. Off heat, whisk in slurry, return to a gentle boil for 1 minute until translucent and thick. Stir in ⅛–¼ tsp guava flavor. Cool to room temp, stirring occasionally so it stays pourable.Assemble & chill
Spread the cream-cheese layer over the cool cake. Gently pour the cooled guava gel on top and smooth. Refrigerate 2–3 hours (or overnight) until the glaze is set and slices are clean.Serve
Slice into squares. Optional garnish: white-chocolate curls or fresh guava wedges.
Recipe Note
FAQs
Can I use guava puree instead of nectar?
Yes—thin puree with a splash of water to nectar-like consistency so the batter texture stays right. Many high-ranking recipes use nectar or puree successfully.
How much super-strength guava flavor should I use?
Start with ¼ tsp in the cake and ⅛–¼ tsp in the glaze; increase by drops to taste. These oils are concentrated—¼–½ tsp often replaces 1 tsp extract.
Is the strawberry cake mix required?
It’s traditional in many Hawaiian-style versions for color and structure, but you can use white or vanilla cake and add a drop of pink gel coloring.
Can I make the cake from scratch?
Absolutely—use a chiffon/sponge recipe flavored with guava, then follow the same layering and glaze steps.
How do I keep the glaze shiny and not cloudy?
Let the gel boil for 1 minute after adding the cornstarch slurry and cool before pouring. This matches the method used in popular guava-gel recipes.
How long does it need to chill?
At least 2–3 hours; overnight yields the cleanest slices.
Can I make cupcakes?
Yes. Bake cupcakes, core a small well, fill with cream-cheese mixture, cap, and spoon a bit of guava gel on top. (Guava cupcakes with guava toppings are common variations.)
What pairs well with guava flavor?
Cream cheese, vanilla, coconut, and even a hint of rum complement guava’s pear-banana-citrus notes.
Can I freeze leftovers?
Freeze tightly wrapped slices up to 1 month; thaw overnight in the fridge. Glaze may lose a little sheen but flavor stays great.
How do I scale for a party?
Double everything and bake in two 9×13 pans, or a rimmed half-sheet (adjust time). Keep the same flavor percentages.