Prep 25 mins
Cook 30 mins
Brings back memories of being stationed back in Hawaii.
- 1 (18 ounce) package yellow cake mix
- 1 1⁄3 cups guava juice
- 3 eggs
- 1⁄3 cup vegetable oil
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 cup sugar
- 1 teaspoon vanilla
- 1 (8 ounce) container Cool Whip, thawed
- 2 cups guava juice
- 1⁄2 cup sugar
- 1⁄4 cup cornstarch
- Grease and flour round cake pans. Bake cake according to package directions, substituting guava juice for the water. Allow to cool completely.
- Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
- In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.
- Make a paste out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
- To assemble cooled cake:.
- Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
Wonderful recipe!!! In Texas the Guava juice is yellow (not pink like Hawaii brands) so I added 3-4 drops red food coloring to gel mixture. Used the strawberry cake mix. To lower fat and calories, I eliminated the cream cheese/cool whip frosting. Baked the cake in a 9x13 pan and spread on the cooled Guava gel..."onolicious". Best served cold. Thanks for helping me get back to my Hawaiian roots!!
I used to live near the King's Hawaiian bread bakery in Torrance, CA, which also has a restaurant that serves luscious Hawaiian cakes and pastries, including guava cake. This is definitely the closest recipe I've found to recreating that delicious cake that appeared at every local party or dinner in the South Bay area. I used the Duncan Hines "Pink Velvet" cake mix as the base, b/c it is pink in color but vanilla in flavor, so as not to clash w/ the guava juice flavor. I used Tru Whip in place of the Cool Whip ("natural" product), but everything else was strictly by the recipe. I made a little extra guava jelly and put it in between the two layers of cake, which was a great touch, and then used a frosting bag to pipe a big fat layer of the frosting around the outer edge of the jelly on the top. Delicious! And it tasted even better the next day. Thank you for sharing this!!!
Yummy and easy to make!