Guava cake

Guava cake

 

When we were in Hawaii last week, We had Guava Cake at the Luau at the Polynesian Cultural Center. While ALL the Desserts were DELICIOUS (I should try making them all), I particularly fell in love with the Guava cake they served.

So.freaking.GOOD!!!!

I had a craving and NEEDED this cake again, pretty much as soon as we got home. My husband is not on board with the long flight every time I get a craving for the cake, so I needed to figure out how to make it. We had my daughter’s birthday party with family and friends when we got home, so I decided to make this for it, mainly so I wouldn’t eat the entire thing myself 😉

It turned out pretty good! Almost exactly like that one we at the Luau. I need to work on the gel, and actually measure the cornstarch next time, because I think I used too much. Still tasted great though! I think my favorite part is the white “frosting.” Whipped Cream and Cream cheese – what’s not to like!?!?

So here you go – a little taste of the island when the craving hits:

 

Ingredients:

Cake:

 

Frosting:

  • 8oz Cream Cheese, softened (I used low fat)
  • 1/3 cup Sugar
  • 1 tsp Vanilla
  • 2 Tbsp sugar
  • 8oz Whipping Cream

 

Guava Gel:

  • 2 Cups Guava nectar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • water
  • red food coloring – if desired
  • 1 Tbsp Butter

 

Directions:

Heat the oven to 350. Grease and lightly flour a 13×9 cake pan

Mix the cake mix, guava nectar, and eggs together according to the directions on the cake mix box. Once well mixed, add in food coloring, until you get your desired color. Bake according to the directions on the box (usually 25-30 minutes). Allow the cake to cool, once baked.

In a medium saucepan, bring the 2 cups of Guava nectar and sugar to a boil. In a small bowl or cup, make a thick liquid out of the cornstarch and a small amount of water (3 Tbsp or more). Remove the pan of Guava nectar/sugar from the heat and whisk in the cornstarch paste. Be SURE to pour slowly and WHISK was you are stirring it, or it will lump and make a mess of the gel (TRUST me…. *shifty eyes*). Return to the heat and bring back to a boil. Boil for one minute, stirring constantly. Remove from the heat, add the butter, and stir. Allow to cool while cake is baking/cooling. Once cooled, you may add more food coloring, as desired.

For the frosting, you will need two bowls. In one bowl, beat the softened cream cheese until light and fluffy (Kitchen Aid to the rescue!). Add in 2 cups of sugar and vanilla. Beat together with the cream cheese. In a second bowl, whip the whipping cream and 2 Tbsp of sugar together until it forms stiff peaks (When the beater/whisk is removed, the peaks do not fall). Then slowly fold the whipped cream into the cream cheese mixture. Refrigerate until ready to use.

Once the cake is cooled, frost the cake with the whipped cream/cream cheese frosting. Pour the guava gel over the top of the frosting, being careful not to mix the two layers. (Personally, I tossed the cake into the freezer for a few minutes after frosting it and before I put the gel on top. Made it VERY easy to spread the gel without worrying about it mixing together. Not necessary, but if you have the time, does make it easier to spread the gel on top!)

Refrigerate until ready to serve.

Enjoy… And Now I want another piece… I am glad I shared the cake at the party, so I didn’t eat the entire thing myself…. 😉

 

Guava cake

Guava cake

Guava cake

Guava cake

Guava cake

 

Guava cake

Ingredients

  • Cake:
  • 1 pkg. Yellow Cake Mix
  • 1 1/3 cups Guava nectar
  • 3 Eggs
  • Red Food Coloring as desired
  • Frosting:
  • 8oz Cream Cheese, softened (I used low fat)
  • 1/3 cup Sugar
  • 1 tsp Vanilla
  • 2 Tbsp sugar
  • 8oz Whipping Cream
  • Guava Gel:
  • 2 Cups Guava nectar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • water
  • red food coloring - if desired
  • 1 Tbsp Butter

Instructions

  1. Heat the oven to 350.
  2. Grease and lightly flour a 13x9 cake pan
  3. Mix the cake mix, guava nectar, and eggs together according to the directions on the cake mix box.
  4. Once well mixed, add in food coloring, until you get your desired color.
  5. Bake according to the directions on the box (usually 25-30 minutes).
  6. Allow the cake to cool, once baked.
  7. In a medium saucepan, bring the 2 cups of Guava nectar and sugar to a boil.
  8. In a small bowl or cup, make a thick liquid out of the cornstarch and a small amount of water (3 Tbsp or more).
  9. Remove the pan of Guava nectar/sugar from the heat and whisk in the cornstarch paste.
  10. Be SURE to pour slowly and WHISK was you are stirring it, or it will lump and make a mess of the gel.
  11. Return to the heat and bring back to a boil.
  12. Boil for one minute, stirring constantly.
  13. Remove from the heat, add the butter, and stir.
  14. Allow to cool while cake is baking/cooling.
  15. Once cooled, you may add more food coloring, as desired.
  16. For the frosting, you will need two bowls.
  17. In one bowl, beat the softened cream cheese until light and fluffy.
  18. Add in 2 cups of sugar and vanilla. Beat together with the cream cheese.
  19. In a second bowl, whip the whipping cream and 2 Tbsp of sugar together until it forms stiff peaks (When the beater/whisk is removed, the peaks do not fall).
  20. Then slowly fold the whipped cream into the cream cheese mixture.
  21. Refrigerate until ready to use.
  22. Once the cake is cooled, frost the cake with the whipped cream/cream cheese frosting.
  23. Pour the guava gel over the top of the frosting, being careful not to mix the two layers.
  24. (Personally, I tossed the cake into the freezer for a few minutes after frosting it and before I put the gel on top. Made it VERY easy to spread the gel without worrying about it mixing together. Not necessary, but if you have the time, does make it easier to spread the gel on top!)
  25. Refrigerate until ready to serve.
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