Graces Guava Cake Recipes

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HAWAIIAN GUAVA CAKE



Hawaiian Guava Cake image

Guava cake is a tasty, traditional Hawaiian dessert. It is a guava flavored cake with a whipped cream cheese layer and guava gel glaze. Easy and delicious!

Provided by Erica Walker

Categories     Dessert

Time 35m

Number Of Ingredients 12

1 strawberry cake mix
1 1/3 cups guava nectar (or guava juice)
3 eggs
1/3 cup coconut oil (room temp (liquid))
8 ounces cream cheese (softened)
1/3 cup sugar
1 teaspoon vanilla
8 ounces Cool Whip (thawed)
2 cups guava nectar (or guava juice)
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons water

Steps:

  • In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined. Bake in a 9x13 glass baking dish according to cake mix package directions.
  • In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and mix well. Slowly fold in the Cool Whip and refrigerate until ready to use.
  • In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a slurry 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 refrigerator.
  • When cake has cooled, spread cream cheese mixture evenly over cake. When cake has cooled, spread cream cheese mixture evenly over cake. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
  • Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

Nutrition Facts : Calories 416 kcal, Carbohydrate 62 g, Protein 4 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 338 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving

HAWAIIAN GUAVA CAKE



Hawaiian Guava Cake image

Provided by Laura

Categories     Dessert

Number Of Ingredients 16

For the cake:
1 strawberry cake mix
1 1/3 cup guava nectar or guava juice
3 eggs
1/3 cup canola oil
For the cream layer:
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 tsp vanilla
1 (8 oz) container Cool Whip, thawed
For the guava layer:
2 cups guava nectar or guava juice
1/2 cup sugar
1/4 cup cornstarch
3 Tbsp water
pink or red food coloring

Steps:

  • In a bowl, mix together cake mix, guava juice, eggs, and oil until together for 2 minutes with a hand mixer.
  • Spray a 9×13 glass baking dish with non-stick cooking spray and bake according to cake mix package directions. Allow cake to cool before adding the next layer.
  • For the cream layer - In another bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla; mix well.
  • Next fold in the Cool Whip and spread over the cooled cake. Place in the refrigerator while you make the guava layer.
  • For the guava layer - In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.
  • Mix the cornstarch and water together well in a small bowl. 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. If desired, add a drop of food coloring to make the guava layer pink. Mine was more of an orange collor and needed the food coloring.
  • Allow the guava mixture to cool. While cooling, stir it ocassionally to help it cool down faster.
  • When the guava layer has cooled, spread it over the top of the cream layer of the cake. Refrigerate the cake until ready to serve. Serves 12.

GRACE'S GUAVA CAKE



Grace's guava cake image

Much better than good old momma's apple cake! This recipe happened when my cousin Jess happened to be sleeping over and we decided to make ourselves a tasty midnite snack. You "sweet tooth"s out there, be ready to get your tastebuds tickled!

Provided by ambernova

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 15

1/2 cup softened butter
4 tablespoons cooking oil
1 cup palm sugar or 1 cup brown sugar
2 eggs
1 cup guava, pulp (this is just guava put in the blender, but don't forget to run through sifter to trap the tiny seeds)
1 teaspoon almond extract
2 cups flour (sift flour and baking powder together)
1 teaspoon baking powder
1 fresh guava, shredded
2 cups powdered sugar
3 tablespoons guava juice (or any fruit juice)
1/2 lime, juice of
1 teaspoon almond extract
crushed peanuts (I prefer honey roasted)
grated coconut

Steps:

  • Grease baking pan and preheat oven 180 C or 350 degrees F.
  • Cream butter, sugar, and almond essence.
  • Add eggs, one by one, followed by the guava pulp.
  • Add the flour/baking powder mixture, little by little.
  • When it's all in, beat on high speed for approximately a minute.
  • Clean mixer.
  • Fold in shredded guava using a spatula.
  • Bake 45-55 minutes.
  • Decorate when cool.
  • To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
  • Glaze over cooled cake, then top with peanuts and coconut.

Nutrition Facts : Calories 4155.3, Fat 159.4, SaturatedFat 69.1, Cholesterol 616, Sodium 1330.5, Carbohydrate 649.3, Fiber 12.2, Sugar 445.8, Protein 42

TRADITIONAL GUAVA CAKE



Traditional Guava Cake image

An island treat! A simple and not too sweet cake I found off of justfruitrecipes.com and decided to post it here for ZWT5. Hope you enjoy it!

Provided by Leahs Kitchen

Categories     Dessert

Time 1h

Yield 1 Cake, 4-6 serving(s)

Number Of Ingredients 7

12 tablespoons butter
1 cup sugar
2 cups flour
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
10 ounces guava paste

Steps:

  • Preheat oven to 350°F.
  • Cream butter and add sugar little by little.
  • Add eggs one at a time, followed by the vanilla.
  • Sieve flour and baking powder and mix in to the butter eggs and sugar.
  • Pour half the batter on a greased mold.
  • Place the guava paste (cut in slices) so as to cover all the batter.
  • Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.

Nutrition Facts : Calories 765.8, Fat 37.5, SaturatedFat 22.8, Cholesterol 184.6, Sodium 432.3, Carbohydrate 98.3, Fiber 1.7, Sugar 50.3, Protein 10

EASY GUAVA CAKE



Easy Guava Cake image

Make and share this Easy Guava Cake recipe from Food.com.

Provided by ChamoritaMomma

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 (18 ounce) package yellow cake mix
1 1/3 cups guava juice
3 eggs
1/3 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 (8 ounce) container Cool Whip, thawed
1 1/2 cups guava juice (check in Latin section of grocery store)
1/2 cup sugar
1/2 cup guava juice
1/4 cup cornstarch
red food coloring (optional)

Steps:

  • Grease and flour 2 round cake pans or a 9x13 baking pan. Bake cake according to package directions, substituting the 1 1/3 cup guava juice for the water called for. Allow to cool completely.
  • Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
  • In a medium saucepan, bring 1 1/2 cups guava juice and sugar to a boil.
  • Make a slurry out of the 1/4 cup cornstarch and the remaining 1/2 cup Guava juice. Remove guava juice from heat and stir in the cornstarch slurry. Add a few drops of red coloring, if needed. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
  • To assemble cooled cake:.
  • For a round layered cake; thickly ice the cake with of the cream cheese mixture in between the layers, leaving a well in the center of the layer. Pour some of the glaze in between the layers.
  • Top with the cake and repeat with cream cheese and then glaze the top of the cake with guava gel. Refrigerate until set before serving.
  • IF using a single layer 9x13 pan; ice the entire cake, pour some of the glaze over the center. Refrigerate until set before serving.

Nutrition Facts : Calories 445.1, Fat 23.4, SaturatedFat 9.7, Cholesterol 68.2, Sodium 363.5, Carbohydrate 54.9, Fiber 0.5, Sugar 37.4, Protein 4.8

GUAVA CAKE



Guava Cake image

This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake.

Provided by Judy

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 14

Number Of Ingredients 10

2 cups white sugar
1 cup butter
4 eggs
1 cup guava pulp
½ cup guava nectar
3 cups cake flour
1 teaspoon ground nutmeg
1 ¼ teaspoons baking soda
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  • Sift together flour, nutmeg, soda, cinnamon, and cloves.
  • In another bowl, mix together guava pulp and juice.
  • In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

Nutrition Facts : Calories 373 calories, Carbohydrate 55.8 g, Cholesterol 88 mg, Fat 15 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.9 g, Sodium 227 mg, Sugar 31.2 g

GUAVA CAKE



Guava Cake image

On a mission to find recipes to use up the random tin of guava paste that I often have in the pantry, I came across this one online somewhere. The applesauce and glaze are my own doctorings, because the original recipe was good but quite dry. It's still a very dense butter cake, so those bakers desiring a lighter-textured cake may want to add more applesauce to the recipe.

Provided by Muffin Goddess

Categories     Breads

Time 1h10m

Yield 1 10inch ring cake

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
2 eggs
1 cup unsweetened applesauce
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla extract
10 ounces guava paste, sliced
1 cup sifted powdered sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla or 1/2 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 10-inch springform pan or ring mold.
  • In a large mixing bowl, cream butter and sugar together.
  • Add eggs, one by one, beating thoroughly.
  • Add applesauce and vanilla, and mix well.
  • Sift flour and baking powder together in a separate bowl.
  • Gradually add flour mixture to butter mixture until fully blended.
  • Spread half the cake batter in greased pan.
  • Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
  • Top with remaining cake batter, covering guava paste.
  • Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
  • Mix ingredients for glaze until smooth, and pour over warm cake.
  • Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).

HAWAIIAN GUAVA CAKE



Hawaiian Guava Cake image

Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.

Provided by Kiera Wright-Ruiz

Categories     cakes, dessert

Time 50m

Yield One 9-by-13 cake (about 24 servings)

Number Of Ingredients 17

2 1/2 cups/320 grams cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 1/4 cups/250 grams granulated sugar
6 large egg whites
1/4 cup/60 milliliters neutral oil, like canola or vegetable oil
1 cup/240 milliliters whole milk
1 cup/240 milliliters guava concentrate or reduced guava juice (see Tip)
2 teaspoons vanilla extract
4 drops of red food coloring (optional)
1 cup/240 milliliters heavy whipping cream
8 ounces/230 grams cream cheese, at room temperature
1/2 cup/100 grams granulated sugar
Pinch of kosher salt
3 drops of red food coloring (optional)
1/2 cup/120 milliliters guava concentrate or reduced guava juice (see Tip)

Steps:

  • Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
  • Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
  • In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
  • Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
  • Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
  • Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
  • Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
  • Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams

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