Mini Hawaiian Guava Cake
A delightful dessert that combines strawberry cake mix and tropical guava juice for a comforting and balanced flavor, perfect for any occasion.
Ingredients
For the cake
- 1 box strawberry cake mix adds sweetness and structure
- 1 ⅓ cups guava nectar or guava juice provides moisture and tropical flavor
- 3 large eggs binds the ingredients
- ⅓ cup coconut oil adds richness and moisture
For the topping
- 2 cups guava nectar or guava juice for topping, enhances moisture and flavor
- ½ cup sugar for topping, sweetens the topping
- ¼ cup cornstarch for topping, thickens the topping
- 3 tablespoons water for topping, helps blend the topping ingredients
For the cream cheese layer
- 6 ounces cream cheese softened, adds richness to the layer
- ¼ cup sugar sweetens the cream cheese
- 1 teaspoon vanilla adds flavor
- 6 ounces Cool Whip thawed, provides lightness to the cream cheese layer
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Whisk until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
Baking
- Bake for the time specified on the cake mix package, or until a toothpick inserted comes out clean.
Topping Preparation
- While the cake cools, combine 2 cups of guava nectar, sugar, cornstarch, and water in a saucepan over medium heat, stirring until thickened and clear.
- Remove from heat and allow to cool slightly.
Cream Cheese Layer
- Mix softened cream cheese, sugar, and vanilla in a bowl until smooth.
- Once the cake is cooled, spread the cream cheese mixture over the top.
Assembly
- Spoon the cooled guava topping over the cream cheese layer, ensuring an even cover.
- Top with thawed Cool Whip and spread evenly.
Notes
Ensure all ingredients are at room temperature for better mixing. Let the cake cool completely before adding toppings for best results. Store leftovers in an airtight container.