There’s a little hum in the kitchen when I bake this Hawaiian Guava Cake — it smells like porch breezes and the kind of afternoons where cousins linger at the table. It always makes the porch swing feel fuller and the coffee taste sweeter. If you love nostalgic cakes, you’ll be reminded of warm mornings and of these apple cheesecake buns with a crumble topping, another one of those family recipes that holds a place at every gathering.
Why make this recipe
This cake is the kind that shows up at potlucks and gets wrapped in wax paper for the neighbor on their way home. It’s easy, sweet, and carries that gentle tropical tang from the guava that makes folks close their eyes and smile. If you want a dessert that feels like Sunday dinner in a small island town, this is your ticket — simple pantry ingredients, quick prep, and a frosting that tastes like a memory.
How to make Hawaiian Guava Cake
Think of this as the sort of recipe you hand down: basic, forgiving, and loved by everyone. You’ll mix the strawberry cake mix with guava juice to keep that fruit flavor up front, swirl in a smooth cream cheese ribbon, then top it all with a silky guava glaze, a cloud of Cool Whip, and a shake of coconut for the Hawaiian touch. If you’ve ever wanted to pair a fruity cake with something a little more autumnal at a brunch, try it beside a warm apple cheesecake bun for a playful contrast.
Ingredients:
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs
- 1/2 cup Coconut Oil
- 8 oz Cream Cheese
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 1/2 cups Guava Nectar or Guava Juice (for the glaze)
- 1/2 cup Granulated Sugar (for glaze)
- 2 tbsp Cornstarch
- 1/4 cup Water
- 8 oz Cool Whip
- 1 cup Sweetened Coconut Flakes
Directions:
Preheat your oven to, 350 F. Grease a 9 by 13-inch baking pan. In a large bowl, mix together the strawberry cake mix, guava juice, eggs, and melted coconut oil until well combined. In another bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth. Carefully fold the cream cheese mixture into the cake batter until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. While the cake cools, prepare the glaze by mixing guava juice, sugar, and cornstarch in a saucepan over medium heat until thickened. Mix water with leftover cornstarch in a small bowl, then stir into the saucepan until smooth. Pour the glaze over the cooled cake. Frost the top with Cool Whip and sprinkle with sweetened coconut flakes for garnish. Serve with fresh tropical fruits like pineapple or mango, or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3-5 days.
How to serve Hawaiian Guava Cake
Slice it into generous squares and bring it to the table with a tall glass of iced tea or a pot of strong coffee. For a special touch, serve with fresh pineapple wedges or mango slices on the side, or a scoop of vanilla ice cream to make each bite that much more indulgent. It’s the kind of cake that pairs beautifully with laughter and a few stories about family — the ones you tell again and again.
How to store Hawaiian Guava Cake
This cake keeps best chilled, covered tightly in an airtight container. Store in the refrigerator for 3–5 days; the Cool Whip topping stays light, and the guava glaze keeps the cake moist. If you want to freeze a portion, wrap slices individually in plastic wrap and tuck them into a freezer-safe bag for up to one month; thaw in the fridge overnight before serving.
Tips to make Hawaiian Guava Cake
- Use full-flavored guava nectar for the most authentic taste; if your guava juice is weak, bump up the flavor by reducing a small amount on the stove into a syrup first.
- Don’t overmix once you add the cream cheese — a few swirls give that lovely marbled ribbon.
- Toast the coconut flakes briefly in a dry skillet for a golden, nutty garnish. And if you’re setting up a brunch spread, include something contrasting like an apple chocolate chip cake without butter to keep plates interesting.
Variations (if any)
- Coconut cream lovers: fold in 1/2 cup shredded coconut into the batter for a heartier coconut presence.
- Lighter version: swap Cool Whip for a homemade whipped cream sweetened lightly with powdered sugar.
- Tropical twist: add finely chopped macadamia nuts to the top for a Hawaiian crunch.
FAQs
Q: Can I use a different cake mix if I can’t find strawberry?
A: Yes — a white or yellow cake mix will work, though the strawberry mix lends a pink hue and a subtle berry note. You can fold in a tablespoon of guava jam to keep that guava-forward flavor.
Q: Is there a dairy-free option for the glaze and frosting?
A: For dairy-free, use a dairy-free cream cheese and a coconut-based whipped topping. Make sure your Cool Whip substitute is stable enough for spreading.
Q: Can I make this ahead of time?
A: Absolutely. Bake the cake and glaze it the day before, store it covered in the fridge, and add Cool Whip and coconut flakes just before serving so the topping stays fresh.
Q: My glaze is lumpy — what went wrong?
A: Whisk the cornstarch with cold water first until smooth before adding to the hot liquid, and stir continuously over medium heat until it thickens. That keeps lumps from forming.
Q: How can I intensify the guava flavor?
A: Reduce a cup of guava nectar to a thicker syrup over low heat and stir a few tablespoons into the batter, or brush the baked cake lightly with straight guava nectar before glazing.
Conclusion
If you’re looking for a recipe that feels like a warm welcome, this Hawaiian Guava Cake is it — sweet, bright, and made for sharing. For another take on this cake from a home-cooking perspective, see Simplistically Living’s Hawaiian Guava Cake, and for a family-favorite version with tasting notes and photos, take a look at Favorite Family Recipes’ Hawaiian Guava Cake. Come on back and tell me how your kitchen smelled afterward — there’s always room here for one more slice and one more story.
Hawaiian Guava Cake
Ingredients
Method
- Preheat your oven to 350°F. Grease a 9 by 13-inch baking pan.
- In a large bowl, mix together the strawberry cake mix, guava juice, eggs, and melted coconut oil until well combined.
- In another bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth.
- Carefully fold the cream cheese mixture into the cake batter until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the glaze by mixing guava juice, sugar, and cornstarch in a saucepan over medium heat until thickened.
- Mix water with leftover cornstarch in a small bowl, then stir into the saucepan until smooth.
- Pour the glaze over the cooled cake.
- Frost the top with Cool Whip and sprinkle with sweetened coconut flakes for garnish.
- Serve with fresh tropical fruits like pineapple or mango, or a scoop of vanilla ice cream.