Hawaiian-Style Guava Sheet Cake

Hawaiian-Style Guava Sheet Cake

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

25 minutes

Category

Guava

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

    • 1 box (15.25 oz) strawberry cake mix
    • 1 â…“ cups guava nectar (or guava juice), room temp
    • 3 large eggs
    • â…“ cup neutral oil
    • Guava flavor (super-strength): ¼–½ teaspoon (start with ¼ tsp)

    Cream-Cheese Layer

    • 8 oz cream cheese, softened
    • â…“ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 8 oz whipped topping

    Guava Gel Glaze

    • 2 cups guava nectar (or juice)
    • ½ cup granulated sugar
    • ¼ cup cornstarch
    • 3 tablespoons water
    • Guava flavor (super-strength): ⅛–¼ teaspoon, to taste

    Directions

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. Serve
      Slice into squares. Optional garnish: white-chocolate curls or fresh guava wedges.