Guava Cake
Guava Cake
Ingredients
For the Guava Cake
- 1 box yellow cake mix, (15.25 ounce)
- 3 eggs, large
- 1/3 cup vegetable oil
- 1 1/3 cups guava nectar
For the Cream Cheese Icing
- 4 ounces cream cheese, softened, from an 8 ounce block
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed
For the Guava Jelly
- 2 cups guava nectar
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch rectangular baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the yellow cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 1/3 cups guava nectar. Mix with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
⏱️ 5 min
- 3
Pour the cake batter evenly into the prepared 9x13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 4
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take at least 45 minutes to 1 hour.
⏱️ 60 min
- 5
While the cake cools, prepare the cream cheese icing. In a clean mixing bowl, combine the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 6
Gently fold in the thawed Cool Whip until the icing is light, fluffy, and well combined. Set aside.
⏱️ 3 min
- 7
Prepare the guava jelly. In a medium saucepan, combine 2 cups guava nectar and 1/2 cup granulated sugar. Whisk well to dissolve the sugar.
⏱️ 2 min
- 8
In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to create a smooth slurry. Set aside.
⏱️ 1 min
- 9
Place the saucepan with the guava nectar and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and slowly pour in the cornstarch slurry while continuously whisking. Continue whisking for 1-2 minutes until the mixture thickens to a jelly-like consistency.
⏱️ 5 min
- 10
Remove the guava jelly from the heat and let it cool completely. It will thicken further as it cools.
⏱️ 15 min
- 11
Once the cake is completely cool, spread the cream cheese icing evenly over the top surface of the cake.
⏱️ 2 min
- 12
Carefully pour the cooled guava jelly over the layer of cream cheese icing, spreading it evenly across the entire cake. Chill the cake for at least 30 minutes before serving to allow the layers to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Guava Cake
For the Guava Cake
- 1 box yellow cake mix, (15.25 ounce)
- 3 eggs, large
- 1/3 cup vegetable oil
- 1 1/3 cups guava nectar
For the Cream Cheese Icing
- 4 ounces cream cheese, softened, from an 8 ounce block
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed
For the Guava Jelly
- 2 cups guava nectar
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch rectangular baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the yellow cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 1/3 cups guava nectar. Mix with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.
⏱️ 5 min - 3
Pour the cake batter evenly into the prepared 9x13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 4
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take at least 45 minutes to 1 hour.
⏱️ 60 min - 5
While the cake cools, prepare the cream cheese icing. In a clean mixing bowl, combine the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 6
Gently fold in the thawed Cool Whip until the icing is light, fluffy, and well combined. Set aside.
⏱️ 3 min - 7
Prepare the guava jelly. In a medium saucepan, combine 2 cups guava nectar and 1/2 cup granulated sugar. Whisk well to dissolve the sugar.
⏱️ 2 min - 8
In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to create a smooth slurry. Set aside.
⏱️ 1 min - 9
Place the saucepan with the guava nectar and sugar over medium-high heat. Bring the mixture to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and slowly pour in the cornstarch slurry while continuously whisking. Continue whisking for 1-2 minutes until the mixture thickens to a jelly-like consistency.
⏱️ 5 min - 10
Remove the guava jelly from the heat and let it cool completely. It will thicken further as it cools.
⏱️ 15 min - 11
Once the cake is completely cool, spread the cream cheese icing evenly over the top surface of the cake.
⏱️ 2 min - 12
Carefully pour the cooled guava jelly over the layer of cream cheese icing, spreading it evenly across the entire cake. Chill the cake for at least 30 minutes before serving to allow the layers to set.
⏱️ 30 min