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
Scale
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.
