1 box yellow cake mix
1 1/3 cups guava nectar
4 drops red food coloring
Mix cake according to the back of the cake box but take out the water and in its place add in the 1 1/3 cup guava nectar. Stir in food coloring until it’s the color you want it to be. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
In a medium bowl, beat softened cream cheese until fluffy, add in the sugar and vanilla extract and stir with a spoon until well combined. Now with a spatula slowly fold in the cool whip and chill until ready for use.
2 cups guava nectar
½ cup white sugar
¼ cup cornstarch
2 drops red food coloring
In a medium sauce pan heat the guava nectar and sugar together until it boils. While you’re waiting you’re going to make a paste out of the cornstarch and 3 tbsp. water (If it is still powdery just add another tbsp. water until you can form the paste). Now by this time you’re guava nectar should be at a boil so remove from heat and whisk in the cornstarch paste and return to the stove. Boil for one minute while stirring frequently (it will turn into a guava jelly paste by this time) remove from heat and let cool for no more than 5 minutes on a counter then at least 20 minutes in the refrigerator.
Now thickly frost your cake with the cheesecake frosting. Pour guava jell on the top of the cheesecake mixture making sure you don’t go over the sides of the cake and making sure your careful not to mix the jell into the cheesecake frosting. Chill for at least an hour before cutting and serving. Enjoy