Strawberry Guava Cake
Strawberry Guava Cake
Ingredients
For the Cake
- 1 box Betty Crocker Delights Super Moist Strawberry Cake mix
- 3 eggs, large
- 1/4 cup vegetable oil
- 1 cup guava juice, from Hawaiian Sun Products
For the Guava Glaze
- 2 cups guava juice, from Hawaiian Sun Products
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed, 1 large container
For Topping
- 1 cup strawberries, sliced
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, and 1 cup of guava juice. Mix with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 3
Pour the prepared cake batter evenly into the greased and floured baking pan.
⏱️ 2 min
- 4
Bake for 30-35 minutes, or according to package directions, until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This will take at least 1 hour.
⏱️ 35 min•🌡️ 350
- 5
While the cake is baking and cooling, prepare the guava glaze. In a small saucepan, combine 2 cups of guava juice, granulated sugar, and cornstarch. Whisk thoroughly until the cornstarch is fully dissolved.
⏱️ 5 min
- 6
Cook the glaze mixture over medium heat, continuously whisking, until it thickens to a syrup-like consistency (about 5-7 minutes). Remove from heat and pour into a separate heatproof measuring cup or container. Set aside to cool completely, about 30 minutes.
⏱️ 10 min
- 7
While the cake and glaze are cooling, prepare the cream cheese frosting. In a mixing bowl, using an electric hand mixer, beat the softened cream cheese and powdered sugar together until creamy and smooth. Add the vanilla extract and continue mixing until well incorporated.
⏱️ 5 min
- 8
Gently fold in the thawed Cool Whip until the frosting is light, fluffy, and evenly combined. Be careful not to overmix.
⏱️ 3 min
- 9
Once the cake and guava glaze have completely cooled, spread the cream cheese frosting evenly over the top of the cake.
⏱️ 3 min
- 10
Carefully pour the cooled guava glaze over the layer of cream cheese frosting, gently spreading it to cover the surface. The glaze will be thick enough to sit on top of the frosting.
⏱️ 2 min
- 11
Arrange the sliced strawberries artfully on top of the guava glaze layer to garnish the cake.
⏱️ 2 min
- 12
Serve immediately or refrigerate until ready to serve. Enjoy your delicious Strawberry Guava Cake!
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Guava Cake
For the Cake
- 1 box Betty Crocker Delights Super Moist Strawberry Cake mix
- 3 eggs, large
- 1/4 cup vegetable oil
- 1 cup guava juice, from Hawaiian Sun Products
For the Guava Glaze
- 2 cups guava juice, from Hawaiian Sun Products
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed, 1 large container
For Topping
- 1 cup strawberries, sliced
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, and 1 cup of guava juice. Mix with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 3
Pour the prepared cake batter evenly into the greased and floured baking pan.
⏱️ 2 min - 4
Bake for 30-35 minutes, or according to package directions, until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This will take at least 1 hour.
⏱️ 35 min•🌡️ 350 - 5
While the cake is baking and cooling, prepare the guava glaze. In a small saucepan, combine 2 cups of guava juice, granulated sugar, and cornstarch. Whisk thoroughly until the cornstarch is fully dissolved.
⏱️ 5 min - 6
Cook the glaze mixture over medium heat, continuously whisking, until it thickens to a syrup-like consistency (about 5-7 minutes). Remove from heat and pour into a separate heatproof measuring cup or container. Set aside to cool completely, about 30 minutes.
⏱️ 10 min - 7
While the cake and glaze are cooling, prepare the cream cheese frosting. In a mixing bowl, using an electric hand mixer, beat the softened cream cheese and powdered sugar together until creamy and smooth. Add the vanilla extract and continue mixing until well incorporated.
⏱️ 5 min - 8
Gently fold in the thawed Cool Whip until the frosting is light, fluffy, and evenly combined. Be careful not to overmix.
⏱️ 3 min - 9
Once the cake and guava glaze have completely cooled, spread the cream cheese frosting evenly over the top of the cake.
⏱️ 3 min - 10
Carefully pour the cooled guava glaze over the layer of cream cheese frosting, gently spreading it to cover the surface. The glaze will be thick enough to sit on top of the frosting.
⏱️ 2 min - 11
Arrange the sliced strawberries artfully on top of the guava glaze layer to garnish the cake.
⏱️ 2 min - 12
Serve immediately or refrigerate until ready to serve. Enjoy your delicious Strawberry Guava Cake!