Our guava cake makes excellent use of the a fruit popular in Latin America, the guava. Sweet and fruity, this cake is perfect for summer cook-outs and picnics!
You’ll need:
Cake & Icing:
- 1 package yellow or strawberry cake mix
- 1 & ⅓ cup guava juice
- 3 eggs
- ⅓ cup vegetable oil
- 1 8oz package of cream cheese, softened
- ⅓ cup of sugar
- 1 tsp vanilla
- 1 small package of whipped topping, thawed
Guava Gel:
- 2 cups guava juice
- ½ cup sugar
- ¼ cup cornstarch
Directions:
Bake the cake according to package directions, substituting guava juice for water. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat together. Slowly fold in the whipped topping and refrigerate until ready to use [icing the cake works best if you let it refrigerate for at least 2 hours].
In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a paste out of the cornstarch and a small amount of water. Remove guava juice from 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.
Assembly:
Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava gel. To keep the gel on the cake [and to make the cake look nicer] you can pipe some of your icing around the top of the cake and fill the gel in on inside. Refrigerate until ready to serve. [Makes 8-10 servings]