If you have a craving for something delectably sweet, tropical, and just bursting with island vibes, the Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe is here to impress you. These little cakes bring together the perfect balance of fluffy white cake infused with fragrant guava nectar, a luscious cream cheese whipped topping, and a glossy guava glaze that feels like a bite of paradise. Whether you’re a seasoned baker or just seeking a delightful dessert to wow your guests, this recipe wraps up all those dreamy Hawaiian flavors into convenient, charming mini cakes you’ll want to make again and again.
Ingredients You’ll Need
Gathering your ingredients for this Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe is refreshingly simple, yet each component plays an essential role in creating the cake’s tropical magic. From the guava nectar that infuses a vibrant island sweetness, to the creamy texture of the whipped cream layer that complements the cake perfectly, every ingredient adds its own special touch.
- White cake mix: A reliable base that makes the cake tender and fluffy with minimal effort.
- Guava nectar or juice: Delivers the signature tropical flavor and natural sweetness central to this dessert.
- Vegetable oil: Keeps the cake moist and soft as it bakes.
- Large eggs: Helps bind the ingredients together and provides a rich texture.
- Cream cheese (softened): Adds a tangy, creamy richness to the whipped topping layer.
- Granulated sugar: Sweetens both the cream layer and the guava glaze perfectly.
- Vanilla extract: Enhances the flavor with a warm, familiar note.
- Whipped topping (like Cool Whip), thawed: Lightens the cream cheese for an airy finish.
- Guava nectar (for glaze): Creates a shiny, fruity glaze that ties the dessert together.
- Cornstarch mixed with water: Thickens the guava glaze to a luscious consistency.
- Optional toppings (diced pineapple, maraschino cherries, shredded coconut): Provides colorful, tropical garnishes that also add texture and burst of flavor.
How to Make Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe
Step 1: Prepare Your Pans and Cake Batter
Start by preheating your oven to 350°F (175°C) and lightly greasing or lining a mini cake or muffin pan. This step ensures your cakes come out smoothly without sticking. In a large mixing bowl, combine the white cake mix, guava nectar, vegetable oil, and eggs. Using a hand mixer on medium speed, beat the ingredients for about 2 minutes until the batter is smooth and well blended. This mixture will have a subtle pinkish tint if you use pink guava nectar, which adds to the cake’s tropical charm.
Step 2: Bake the Mini Cakes
Carefully pour the batter evenly into the mini cake wells, filling each about two-thirds full to allow room for the cakes to rise. Bake the cakes for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Cooling fully is key before you add the creamy layers.
Step 3: Prepare the Cream Cheese Whipped Layer
While the cakes cool, whip up the cream cheese layer by beating softened cream cheese with granulated sugar and vanilla extract until smooth and fluffy using a mixer. Next, gently fold in the thawed whipped topping. This step is important for keeping the cream layer light and airy while maintaining that creamy, tangy flavor contrast. Carefully spread or pipe this mixture over the cooled mini cakes, making each one a little cloud of tropical delight.
Step 4: Make the Guava Glaze
In a small saucepan, combine guava nectar and sugar, and bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and whisk continuously until the glaze thickens and becomes shiny, about 2 to 3 minutes. Allow the glaze to cool to room temperature before drizzling or spooning it gently over the cream layer on each cake. This glaze seals in moisture and adds a burst of glossy fruity sweetness.
Step 5: Garnish and Chill
Finally, top your mini cakes with your choice of optional garnishes like diced pineapple, maraschino cherries, or shredded coconut for added texture and visual appeal. For the best flavor and texture, chill the cakes in the refrigerator for at least one hour before serving. This resting time harmonizes the flavors and cools the cream layer perfectly.
How to Serve Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe
Garnishes
Adding garnishes to your Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe is more than just decoration. Fresh diced pineapple or maraschino cherries provide zesty bursts of tropical sweetness that complement the cake’s creamy layers, while shredded coconut adds a lovely textural contrast and a hint of island flair that immediately transports you to a sun-kissed beach.
Side Dishes
This treat pairs wonderfully with simple sides like a scoop of vanilla ice cream or a fresh fruit salad featuring papaya, mango, and kiwi. The coolness of ice cream balances the dense cream cheese layer, while the fresh fruit enhances the cake’s natural tropical flavors, creating a vibrant dessert experience.
Creative Ways to Present
For a stunning presentation, serve the mini cakes on a bright tropical-themed plate or a banana leaf to heighten that Hawaiian vibe. Drizzle extra guava glaze artfully around the plate or sprinkle toasted coconut flakes on top. You can also stack a few mini cakes for a visually fun dessert tower that will wow your guests and spark cheerful conversation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe in an airtight container in the refrigerator. They will keep well for up to three days without losing their lovely texture or fresh flavor. Be sure to keep the glaze and cream layer chilled to maintain their delightful consistency.
Freezing
While these mini cakes are best enjoyed fresh or chilled, you can also freeze them. Place the cakes on a baking sheet to freeze individually until firm, then wrap each tightly in plastic wrap and store in a freezer-safe container. They’ll keep for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
Because of the cream cheese and whipped topping layers, it’s best to serve these cakes cold or at room temperature rather than reheated. If you prefer them less cold, allow them to sit out for 10 to 15 minutes before eating. This way, you preserve the perfect texture and taste without melting the cream layer.
FAQs
Can I use fresh guava instead of guava nectar?
Fresh guava has a wonderful flavor but is less concentrated than guava nectar, so it won’t provide the same intensity or liquid needed for the batter and glaze. For this recipe, guava nectar ensures consistent sweetness and moisture.
What can I substitute for the whipped topping?
If you prefer to avoid store-bought whipped topping, you can whip heavy cream until stiff peaks form and gently fold it into the cream cheese mixture. This creates a fresh, homemade alternative that’s just as fluffy.
Is the Mini Hawaiian Guava Cake recipe gluten-free?
The recipe calls for a box white cake mix which typically contains gluten. To make a gluten-free version, use a gluten-free white cake mix and double-check all other ingredients for any gluten content.
Can I make this as one large cake instead of mini cakes?
Absolutely! You can bake the batter in a 9×13-inch pan for a sheet cake version. Adjust baking time accordingly and layer the cream cheese topping and guava glaze over the whole cake before chilling.
How long does it take to chill the cakes?
Chilling the mini cakes for at least one hour helps the cream cheese layer set and allows the flavors to meld beautifully. If you have more time, letting them chill longer only enhances their tropical deliciousness.
Final Thoughts
Once you try the Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe, it’s hard not to fall in love with the harmonious blend of tropical fruit, creamy layers, and soft cake that makes each bite feel like a mini vacation. It’s such a joy to make and share, perfect for family gatherings or as a special treat to brighten your day. So go ahead — bring a little aloha spirit to your kitchen and enjoy this delicious tropical treasure!
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Mini Hawaiian Guava Cake: A Tropical Dessert You’ll Love Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
Mini Hawaiian Guava Cake is a delightful tropical dessert featuring a moist white cake infused with guava nectar, topped with a creamy whipped cream layer and a glossy guava glaze. Garnished with optional pineapple, maraschino cherries, or shredded coconut, these mini cakes deliver an authentic island flavor perfect for any occasion.
Ingredients
For the cake:
- 1 box white cake mix
- 1 cup guava nectar or juice
- 1/2 cup vegetable oil
- 3 large eggs
For the whipped cream layer:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
For the guava glaze:
- 1 cup guava nectar
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Optional toppings:
- Diced pineapple
- Maraschino cherries
- Shredded coconut
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease or line a mini cake or muffin pan to prevent sticking.
- Make the cake batter: In a large bowl, combine the white cake mix, guava nectar, vegetable oil, and eggs. Beat on medium speed with a hand mixer for 2 minutes until the batter is smooth and well blended.
- Bake the cakes: Pour the batter evenly into the mini cake wells, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the cream layer: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and fluffy. Gently fold in the whipped topping until fully combined. Spread or pipe this cream mixture over each cooled mini cake.
- Make the guava glaze: In a small saucepan, combine guava nectar and sugar, then bring to a simmer over medium heat. Stir in the cornstarch slurry and continue cooking, whisking constantly, until the glaze thickens and turns glossy, about 2 to 3 minutes. Remove from heat and let the glaze cool to room temperature.
- Assemble and garnish: Spoon or drizzle the cooled guava glaze over the cream layer on each mini cake. Add optional toppings like diced pineapple, maraschino cherries, or shredded coconut for an extra tropical touch.
- Chill before serving: Refrigerate the assembled cakes for at least 1 hour to allow the flavors to meld and the textures to set, ensuring the best taste and presentation.
Notes
- For a larger option, this recipe can be made in a 9×13-inch pan as a classic sheet cake.
- Use pink guava nectar to give your cake the iconic Hawaiian pink color.
- Store the mini cakes in the refrigerator for up to 3 days to maintain freshness.
