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Delightful Hawaiian Mini Guava Cakes Recipe

4.1 from 200 reviews

These delightful Hawaiian Mini Guava Cakes combine the tropical flavors of guava nectar with a light cream topping and a sweet glaze, perfect for impressing your guests with a fruity and moist treat.

Ingredients

Scale

Cake

  • 1 box strawberry cake mix
  • 1.33 cups guava nectar or guava juice
  • 3 large eggs (room temperature)
  • 0.33 cups coconut oil (liquid)

Glaze

  • 2 cups guava nectar or guava juice
  • 0.5 cups sugar
  • 0.25 cups cornstarch
  • 3 tbsp water

Cream Topping

  • 6 oz cream cheese (softened)
  • 0.25 cups sugar
  • 1 tsp vanilla extract
  • 6 oz Cool Whip (thawed)

Instructions

  1. Making the Cake Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with liners.
  2. Mixing the Batter Combine the cake mix, guava juice, eggs, and coconut oil in a large bowl. Blend for 30 seconds on low, then mix for 2 minutes until smooth.
  3. Baking Fill each liner about ⅓ full with the batter. Bake for 19–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
  4. Making the Glaze Prepare the glaze by boiling guava juice and sugar over medium heat. Mix cornstarch and water into a slurry, whisk into the boiling mixture, boil for 1 minute, then refrigerate until cool.
  5. Making the Cream Topping Whip the cream cheese until fluffy. Gradually add sugar and vanilla, mixing until smooth. Fold in the Cool Whip gently. Chill until ready to use.
  6. Assembling the Cakes Spread the cream topping over the cooled cakes. Refrigerate until set.
  7. Serving Spoon the guava glaze over each mini cake before serving. Chill again until ready to enjoy.

Notes

  • Ensure the cakes are completely cooled before applying the cream topping to prevent melting.
  • Refrigerate the glaze and cream topping to help them set properly on the cakes.

Keywords: Hawaiian guava cake, mini guava cakes recipe, tropical dessert, guava glaze cake, strawberry guava cupcakes