Hawaiian Mini Guava Cakes

Why You’ll Love This Recipe

I enjoy how these mini cakes bring a unique tropical twist to a classic dessert. The guava flavor adds a refreshing sweetness, while the cream cheese topping gives a rich and smooth contrast. I also like that they’re individually portioned, making them perfect for gatherings or sharing. They look impressive but are actually quite simple to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 strawberry cake mix
1 1/3 cups guava nectar or guava juice
3 eggs room temperature
1/3 cup coconut oil liquid

2 cups guava nectar or guava juice
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons water

6 ounces cream cheese softened
1/4 cup sugar
1 teaspoon vanilla
6 ounces cool whip thawed

Directions

I start by preheating my oven to 350°F and lining a cupcake pan with liners.

In a mixing bowl, I combine the cake mix, guava juice, eggs, and coconut oil. I mix on low speed for about 30 seconds, scrape the bowl, then mix on medium speed for 2 minutes until smooth.

I divide the batter evenly into the cupcake liners, filling each about one-third full, then bake for 19–22 minutes until lightly golden. I remove them from the oven and let them cool completely on a wire rack.

While the cakes cool, I prepare the guava glaze. In a saucepan, I bring guava juice and sugar to a boil. I mix cornstarch with water to make a slurry, then stir it into the hot mixture. I return it to heat and boil for about one minute until thickened, then let it cool in the refrigerator.

Next, I make the cream topping by beating the cream cheese until fluffy. I add sugar and vanilla, mixing well, then gently fold in the whipped topping. I refrigerate it until ready to use.

Once the cakes are fully cooled, I spread the cream cheese mixture evenly over each one and let it set in the refrigerator.

Finally, I spoon the guava glaze over the top of each cake and chill them until ready to serve.

Servings and timing

I usually get about 24 mini cakes from this recipe. Preparation takes around 25 minutes, and baking takes about 20 minutes, so everything is ready in roughly 50 minutes, plus chilling time.

Variations

I sometimes use pineapple juice instead of guava for a different tropical flavor. When I want extra texture, I add shredded coconut on top. I also like experimenting with mango glaze or adding a bit of lime zest for brightness. Occasionally, I use homemade whipped cream instead of store-bought topping.

storage/reheating

I store these cakes in an airtight container in the refrigerator for up to 3 days. I keep them chilled since they have a cream topping. I don’t reheat them, as they’re best served cold or slightly chilled.

FAQs

Can I use fresh guava instead of juice?

I can, but I need to blend and strain it to get a smooth liquid similar to guava juice.

Do I have to use strawberry cake mix?

I sometimes use vanilla or white cake mix, but I find strawberry pairs nicely with guava.

Can I make these ahead of time?

I often prepare them a day in advance and keep them refrigerated until serving.

Can I freeze these cakes?

I don’t usually freeze them because the cream topping may change texture after thawing.

How do I know when the cakes are done baking?

I check that they’re lightly golden and a toothpick inserted in the center comes out clean.

Conclusion

I find these Hawaiian mini guava cakes to be a fun and flavorful dessert that brings a tropical touch to any occasion. They’re easy to make, visually appealing, and always a hit when I serve them.

Print