Guava Cake

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]