This Hawaiian Guava Cake layers soft strawberry cake, fluffy cream cheese whipped topping, and a glossy pink guava gel that sets like jello on top. I first tried a version of this at a potluck years ago and couldn't stop thinking about that sweet-tart guava flavor, so I recreated it at home using a cake mix for simplicity. The tropical guava nectar soaks into every layer, and the whole thing comes together in about 35 minutes of active work.
If you love easy, impressive desserts, you'll also want to check out my Pistachio Raspberry Cake or keep things simple with my Ultimate Club Sandwich for casual gatherings.
Why You'll Love This Hawaiian Guava Cake
Easy to make. This guava dessert recipe uses a cake mix and simple ingredients, so it comes together quickly without any complicated steps.
Tropical and fruity. The guava nectar brings a sweet-tart flavor that feels bright and summery, even in the middle of winter.
Gorgeous presentation. The glossy pink guava gel topping makes this Hawaiian guava cake look stunning on any dessert table or at parties.
Make-ahead friendly. You can prepare this Hawaiian guava cake a few hours ahead and keep it chilled until you're ready to serve.
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Hawaiian Guava Cake Ingredients
Here's what you need to make this Hawaiian Guava Cake.
See Recipe Card Below This Post For Ingredient Quantities
Cake
- Strawberry cake mix: The base of the cake. It pairs beautifully with the guava flavor and adds a pretty pink color.
- Guava nectar: Replaces the water in the cake mix and infuses the cake with tropical guava flavor. Look for it in the juice aisle or Latin food section.
- Eggs: Bind the cake together and give it structure.
- Coconut oil, room temperature: Adds moisture and a subtle coconut flavor that complements the tropical theme. Make sure it's liquefied, not solid.
Cream Cheese Layer
- Cream cheese, softened: Creates a rich, tangy base for the fluffy topping. Softened cream cheese blends more smoothly.
- Sugar: Sweetens the cream cheese layer and balances the tanginess.
- Vanilla extract: Adds warmth and depth to the cream cheese mixture.
- Cool Whip, thawed: Lightens the cream cheese into a fluffy, whipped topping that spreads easily.
Guava Gel Topping
- Guava nectar: The star of the topping. It creates the fruity, glossy gel layer.
- Sugar: Sweetens the gel and helps it set properly.
- Cornstarch: Thickens the guava mixture into a gel. The cornstarch slurry ensures it doesn't clump.
- Water: Mixes with the cornstarch to create a smooth slurry.
How to Make It
This fruit-flavored gel cake comes together in layers, each one simple and quick.
Prepare the cake: In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Mix until smooth and well combined. Pour the batter into a greased 9×13-inch baking dish and bake according to the cake mix package directions, usually around 25 minutes. Allow the cake to cool completely before adding the layers.
Make the cream cheese layer: In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until fluffy and smooth. Slowly fold in the thawed Cool Whip until everything is well combined and the mixture is light and airy. Refrigerate the cream cheese mixture while the cake cools.
Prepare the guava gel: In a medium saucepan, bring 2 cups of guava nectar and ½ cup of sugar to a boil over medium-high heat. In a small bowl, make a slurry by mixing the cornstarch with 3 tablespoons of water until smooth. Remove the guava nectar from the heat and stir in the slurry, whisking constantly. Return the saucepan to the heat and bring it back to a boil for 1 minute, stirring continuously. The mixture should thicken slightly. Remove from heat and let it cool in the refrigerator until it's no longer hot but still pourable.
Assemble the cake: Once the cake is completely cool, spread the cream cheese mixture evenly over the top, covering the entire surface.
Glaze: Pour the cooled guava gel evenly over the cream cheese layer. Use a spoon or spatula to spread it gently if needed. The gel will set as it chills.
Chill and serve: Refrigerate the assembled cake for at least 2 hours, or until the guava gel is fully set and firm. Slice into squares and serve cold.
Substitutions and Variations
Use vanilla or white cake mix. If you can't find strawberry cake mix, vanilla or white cake mix works well and lets the guava flavor shine even more.
Swap Cool Whip. Use homemade whipped cream or whipped coconut cream for a less processed option.
Make it with fresh guavas. If you have fresh guavas, blend them with a little water and strain out the seeds to make your own guava juice.
Add coconut flakes. Sprinkle toasted coconut flakes on top of the guava gel for extra tropical flavor and texture.
Try passion fruit. Swap the guava nectar for passion fruit juice or a blend of both for a different tropical twist.
Equipment You'll Need
- 9×13-inch glass baking dish: The perfect size for this layered cake.
- Medium mixing bowls: For mixing the cake batter and cream cheese layer.
- Hand mixer or stand mixer: Makes beating the cream cheese layer quick and easy.
- Medium saucepan: For cooking the guava gel topping.
- Whisk or spoon: Helps stir the gel smoothly and prevent clumping.
- Measuring cups and spoons: Ensures accurate measurements for the best results.
What Is Hawaiian Guava Cake?
Hawaiian Guava Cake is a layered dessert that combines a moist cake base with a creamy middle and a fruity gel topping. It's inspired by traditional Hawaiian cakes that celebrate tropical flavors like guava, passion fruit, and coconut.
This version starts with a strawberry cake mix infused with guava nectar and coconut oil for extra moisture and flavor. The middle layer is a cream cheese frosting cake mixture made with sweetened cream cheese and Cool Whip, creating a light, fluffy texture. The top layer is a vibrant guava gel made from guava nectar, sugar, and cornstarch, which sets into a glossy, fruity topping that looks stunning on a dessert table.
This tropical cake with guava is easy enough for beginners but looks and tastes like you spent hours in the kitchen. It's the kind of dessert that gets requests for the recipe before the first slice is even finished.
Storage and Reheating Tips
Store leftovers covered in the fridge for up to 3 days. The cake stays moist and the gel topping holds up well.
Make ahead. You can bake the cake and prepare the cream cheese layer a day in advance. Assemble and add the guava gel topping a few hours before serving.
Don't freeze. The gel topping and Cool Whip don't freeze well, so it's best to enjoy this cake fresh or refrigerated.
Keep it chilled. This cake is best served cold, so store it in the fridge until you're ready to serve.
Serving Suggestions
Serve at parties. This guava cake Hawaiian dessert is a showstopper on any dessert table. The bright pink color and glossy topping make it irresistible.
Pair with coffee or tea. The sweetness of the cake pairs beautifully with a hot cup of coffee or tropical fruit tea.
Add fresh fruit. Top each slice with fresh strawberries, raspberries, or pineapple chunks for extra freshness.
Make it a trifle. Cut the cake into cubes and layer it with extra whipped cream and fresh fruit in a clear trifle dish for a different presentation.
Top Tip
Let the cake cool completely. If the cake is even slightly warm, the cream cheese layer will melt and slide off.
Chill the guava gel before pouring. The gel should be cool but still pourable. If it's too hot, it will melt the cream cheese layer. If it's too cold, it won't spread smoothly.
Use chilled guava nectar. Starting with cold guava nectar helps the gel set faster and firmer.
Don't skip the slurry step. Mixing the cornstarch with water before adding it to the guava nectar prevents clumps and ensures a smooth gel.
Give it time to set. Let the Hawaiian guava cake chill for at least 2 hours so the guava gel firms up and slices cleanly.
FAQ
What is Hawaiian guava cake?
Hawaiian guava cake is a layered dessert made with a moist cake base, a creamy middle layer, and a fruity guava gel topping. It's inspired by tropical Hawaiian guava cake flavors and often served at celebrations and gatherings.
What is the Hawaiian name for guava?
In Hawaiian, guava is called "kuawa." The fruit is widely grown in Hawaii and used in many traditional desserts, jams, and drinks.
What pairs well with guava in a cake?
Hawaiian guava cake pairs beautifully with strawberry, coconut, passion fruit, pineapple, cream cheese, and vanilla. The sweet-tart flavor complements creamy and tropical ingredients.
What is special about guava fruit?
Hawaiian guava cake is packed with vitamin C, fiber, and antioxidants. It has a unique sweet-tart flavor and a tropical aroma. The fruit is incredibly versatile and used in juices, jams, pastries, and fresh eating.
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Pairing
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Hawaiian Guava Cake
Ingredients
Method
- Preheat oven according to cake mix instructions.
- In a large mixing bowl, combine the cake mix, guava nectar, eggs, and coconut oil. Mix until smooth and fully incorporated.
- Pour the batter into a 9×13-inch glass baking dish and bake following the cake mix package directions, or until a toothpick comes out clean.
- In a medium bowl, beat the softened cream cheese with sugar and vanilla until fluffy using a hand mixer.
- Gently fold in the whipped topping until fully combined. refrigerate until ready to use.
- In a medium saucepan, combine 2 cups guava nectar and sugar. Bring to a boil over medium heat.
- In a small bowl, mix cornstarch with water to make a slurry.
- Remove the guava mixture from heat and stir in the cornstarch slurry. Return to heat and bring to a boil for 1 minute, stirring constantly until thickened.
- Cool the guava gel in the refrigerator until set.
- Once the cake has cooled completely, spread the cream cheese mixture evenly over the top.
- Pour the guava gel over the cream cheese layer and smooth evenly.
- Refrigerate until ready to serve.
- Serve chilled, slicing into 12 portions.
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