Hawaiian Mini Guava Cakes Recipe

Introduction

These Hawaiian Mini Guava Cakes bring a tropical twist to your dessert table with layers of guava flavor and a creamy topping. Light, fruity, and easy to make, they’re perfect for gatherings or a sweet treat at home.

Ingredients

• 1 strawberry cake mix
• 1 1/3 cups guava nectar or guava juice
• 3 eggs, room temperature
• 1/3 cup coconut oil, room temperature (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 extract
• 6 ounces Cool Whip, thawed

Instructions

1. Step 1: Preheat the oven to 350°F and line a jumbo or regular cupcake pan with cupcake liners.
2. Step 2: In a mixer, combine the cake mix, guava nectar, eggs, and coconut oil. Mix on low speed for 30 seconds, scrape the bowl, then mix on medium speed for 2 minutes.
3. Step 3: Divide the batter evenly into the cupcake liners, filling each about one-third full. Bake for 19–22 minutes until the tops are light golden. Remove from oven and transfer cakes to a wire rack to cool completely.
4. Step 4: In a medium saucepan, bring 2 cups of guava nectar and 1/2 cup sugar to a boil over medium heat. In a small bowl, mix cornstarch and water to create a slurry.
5. Step 5: Remove the guava nectar mixture from heat and whisk in the cornstarch slurry. Return the mixture to the stove and boil for 1 minute until thickened. Cool the glaze in the refrigerator.
6. Step 6: Using a mixer, beat the cream cheese until fluffy. Add 1/4 cup sugar and vanilla, mixing well. Gently fold in the thawed Cool Whip. Refrigerate the cream cheese mixture until ready to use.
7. Step 7: Once the cakes are cooled, spread the cream cheese mixture evenly over each cake. Refrigerate until the cream cheese layer sets.
8. Step 8: Glaze the tops of the cakes with the chilled guava gel. Keep the cakes refrigerated until serving.

Tips & Variations

• For an extra tropical touch, top the cakes with shredded toasted coconut before glazing.
• If guava nectar is unavailable, substitute with passion fruit juice for a similar fruity flavor.
• Use regular cupcake liners if jumbo size is not available; adjust baking time accordingly.

Storage

Store the Hawaiian Mini Guava Cakes in an airtight container in the refrigerator for up to 3 days. Keep covered to maintain moisture and prevent the cream cheese topping from drying out. For best results, allow cakes to come to room temperature briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, these cakes can be assembled a day in advance. Keep them refrigerated and add the glaze shortly before serving to maintain freshness and texture.

What if I don’t have coconut oil?

You can substitute coconut oil with a mild vegetable oil or melted butter, but coconut oil adds a subtle tropical flavor that complements the guava nicely.

Hawaiian Mini Guava Cakes Recipe

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These Hawaiian Mini Guava Cakes are a delightful tropical treat combining the sweetness of strawberry cake mix with the exotic flavor of guava juice. Topped with a smooth cream cheese and Cool Whip frosting and a glossy guava glaze, these mini cakes are perfect for parties or an island-inspired dessert.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 large cupcakes or 18 regular cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Cake

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

Guava Glaze

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

Frosting

• 6 ounces cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 6 ounces Cool Whip, thawed

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with cupcake liners to prevent sticking and make cake removal easier.
2. Mix Batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava juice, eggs, and coconut oil. Mix for 30 seconds on low speed, scrape down the bowl, then mix for 2 minutes on medium speed until the batter is smooth and well combined.
3. Fill and Bake: Pour the batter evenly into cupcake liners, filling each to about one-third full to allow room for rising. Bake for 19-22 minutes until the tops turn light golden and a toothpick inserted comes out clean. Remove from oven and place the cupcakes on a wire rack to cool completely.
4. Prepare Guava Glaze: In a medium saucepan over medium heat, bring the 2 cups guava juice and 1/2 cup sugar to a boil. While heating, mix the cornstarch and water to make a slurry. Once the juice mixture boils, remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil, cooking for one minute until thickened. Remove from heat and chill in the refrigerator until needed.
5. Make Frosting: Using a mixer, beat the softened cream cheese until fluffy. Add the sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip until evenly combined. Refrigerate the frosting to keep it fresh and firm.
6. Assemble Cakes: Once the cupcakes have cooled, spread the cream cheese mixture evenly over the tops of the cakes. Return them to the refrigerator to allow the frosting layer to set properly.
7. Glaze and Serve: Spoon or brush the chilled guava glaze over the creme cheese-topped cakes to add a shiny, fruity finish. Keep refrigerated until ready to serve for best texture and flavor.

Notes

• Ensure eggs and coconut oil are at room temperature to help the batter blend smoothly.
• Do not overfill cupcake liners to prevent overflow during baking.
• Chilling the guava glaze ensures it sets nicely on top of the frosting.
• For a more intense guava flavor, use guava nectar instead of juice.
• Store the finished cakes in the refrigerator and consume within 3-4 days for maximum freshness.

Keywords: Hawaiian mini cakes, guava cakes, tropical dessert, guava glaze, cream cheese frosting, strawberry cake mix