Guava Cake

Guava Cake
Guava Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. white cake mix

  • 1 1/3

    c. guava juice Hawaii’s Own frozen concentrate that has been mixed with only 2 cans water

  • 3

    eggs

  • 1/3

    c. vegetable oil

  • 1

    (8 oz.) pkg. cream cheese, softened

  • 1/3

    c. sugar

  • 1

    tsp. vanilla

  • 1

    small pkg. Cool Whip, thawed

  • 2

    c. guava juice

  • 1/2

    c. sugar

  • 1/4

    c. cornstarch

Directions

Mix the cake mix according to package directions, but substituting the guava juice for water. (So you are using the cake mix, 1 ⅓ cups juice, the eggs, and the oil). Bake according to package directions. In a medium bowl, beat the cream cheese until fluffy. Add the sugar and vanilla and beat. Slowly fold in Cool Whip and refrigerate until ready to use. In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Mix the cornstarch with a small amount of water. Remove the guava juice from the heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in the refrigerator. To assemble the cooled cake: remove the cake from the pan. Thickly ice the top and sides with all of the cream cheese mixture. Glaze the top of the cake with the guava gel (you may need to stir it to soften). Refrigerate.

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