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Guava Cake

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Guava Cake

This is a nice spin on the classic guava chiffon cake that we all love.  This version sports a cream cheese frosting and uses a boxed strawberry cake.  You will be in paradise in no time!
Posted By: Keawe Santiago
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Local
Servings 1
Calories 4096 kcal

Ingredients
  

  • 1 Yellow Cake Mix (I used strawberry cake mix)
  • Red food coloring 

Topping:

  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cool whip 

Guava Jell:

  • 2 cups guava nectar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • Red food coloring

Instructions
 

Cake:

  • Mix the cake according to package directions. 
  • Stir in food coloring until it's the color you want. 
  • Bake according to package directions.

Topping:

  • In a medium bowl, beat softened cream cheese until light and fluffy.
  • Add sugar and vanilla and beat.
  • With a spatula, slowly fold in cool whip. Refrigerate until ready to use.

Guava Jell:

  • In a medium sauce pan, bring guava juice and sugar to a boil.
  • In the meantime, make a paste out of the cornstarch and a small amount of water.
  • 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.
  • Cool in refrigerator. Once cooled, stir in red food coloring until gel is the color you desire.

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.

Nutrition

Calories: 4096kcalCarbohydrates: 766gProtein: 40gFat: 105gSaturated Fat: 61gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 265mgSodium: 4679mgPotassium: 988mgFiber: 12gSugar: 498gVitamin A: 3618IUVitamin B1: 2mgVitamin B5: 4mgVitamin C: 99mgCalcium: 1614mgIron: 11mg
Keyword guava cake, cake recipe, cream cheese
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