guava cake - hawaiian style

★★★★★ 3 Reviews
Julie_Madawi avatar
By Julie Madawi
from Clermont, FL

Another "Ono" recipe from the Ono Kine Recipes Facebook page along with the picture. Recipe adapted from Kuki's Kookbook. The picture is from Kuki's Kookbook also. You could use peach nectar and make a peach cake, or passionfruit! Just adjust the food coloring colors to match.

serves 12-16
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For guava cake - hawaiian style

  • FOR THE CAKE
  • 1 pkg
    yellow cake mix (duncan hines preferred)
  • 1 1/3 c
    guava nectar (try kerns brand)
  • 3
    eggs
  • 1/3 c
    vegetable oil
  • dash
    red food coloring drops to desired color
  • CREAM CHEESE TOPPING
  • 8 oz
    cream cheese, room temperature
  • 1/3 c
    sugar
  • 1 tsp
    vanilla
  • 2 Tbsp
    sugar
  • 8 oz
    whipping cream,
  • GUAVA GEL TOPPING
  • 2 c
    guava nectar
  • 1/2 c
    sugar
  • 1/4 c
    cornstarch
  • dash
    red food coloring drops to desired color
  • 1 Tbsp
    salted butter
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How To Make guava cake - hawaiian style

  • 1
    GUAVA GEL: Prepare the guava gel while the oven is preheating. In a medium sauce pan, bring guava juice and sugar to a boil. make a thick liquid out of the cornstarch and a small amount of water, approximately 3 tablespoons or more if needed. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Remove from heat, add butter and stir to combine. Cool on the counter while cake is baking, then in the fridge. Once cooled, stir in red food coloring until gel is the color you desire.
  • 2
    CAKE: Heat oven to 350 degrees. Mix the cake according to package directions, replacing the water with the guava nectar. Stir in food coloring until it's the color you want. Bake in a 9 x 13 pan according to package directions.
  • 3
    CREAM CHEESE TOPPING: In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. In a separate bowl, beat the whipping cream until thickened, add 2 tablespoons of sugar. Continue beating until stiff peaks; do not overbeat. With a spatula, slowly fold in the whipped cream to the cream cheese. Refrigerate until ready to use.
  • 4
    ASSEMBLY: Thickly ice the cake with the cream cheese mixture. Pour the guava gel on top of the cream cheese mixture and spread evenly, being careful not to mix it into the cream cheese icing. Refrigerate until ready to serve.
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