Hawaiian Mini Guava Cakes are delightful treats that bring a taste of the tropics right to your kitchen. These mini cakes are moist, flavorful, and easy to make, making them perfect for sharing at parties or enjoying at home. With a burst of guava flavor and a creamy topping, they are sure to impress everyone!
Table of Contents
Why Make This Recipe
This recipe is perfect for anyone looking to add a tropical twist to their dessert menu. The combination of guava juice and cream cheese creates a fresh and delicious flavor profile that is both sweet and slightly tangy. Additionally, they are simple to prepare, making them a great option for both beginners and seasoned bakers alike.
How to Make Hawaiian Mini Guava Cakes
Ingredients:
- 1 strawberry cake mix
- 1 1/3 cups guava nectar or guava juice
- 3 eggs — room temperature
- 1/3 cup coconut oil — room temperature (liquid)
- 2 cups guava nectar or guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons water
- 6 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 6 ounces Cool Whip, thawed
Directions:
- Preheat the oven to 350°F, and line a jumbo (or regular) cupcake pan with cupcake liners.
- Mix together the cake mix, guava juice, eggs, and coconut oil in a mixer; blend for 30 seconds on low, scrape the bowl, then mix for 2 minutes on medium.
- Divide the batter evenly in the cupcake liners, filling them to about 1/3 full (no more). Bake for 19-22 minutes, until light golden. Remove from the oven and transfer to a wire cooling rack to cool.
- In a medium saucepan, bring the 2 cups of guava juice and sugar to a boil over medium heat. Make a slurry of the cornstarch and water. Remove the guava juice from heat and stir in the cornstarch mixture with a whisk. Return to heat, bring back to a boil, and boil for one minute. Cool in the refrigerator.
- Beat the cream cheese with a mixer until fluffy. Add sugar and vanilla, and mix well. Slowly fold in the Cool Whip, and refrigerate until ready to use.
- When the cakes have cooled, spread the cream cheese mixture evenly over the cakes. Refrigerate until the cream cheese layer sets.
- Glaze the tops of the cakes with guava gel. Refrigerate until ready to serve.
How to Serve Hawaiian Mini Guava Cakes
Serve the Hawaiian Mini Guava Cakes chilled for the best flavor. They make a perfect dessert for gatherings or a sweet treat for any occasion. Garnish with fresh fruit or a little extra guava gel for a special touch.
How to Store Hawaiian Mini Guava Cakes
Store any leftover mini cakes in an airtight container in the refrigerator. They will keep well for 3-4 days. If you want to prepare them in advance, you can make the cakes and the cream cheese mixture separately, then assemble them just before serving.
Tips to Make Hawaiian Mini Guava Cakes
- Make sure all your ingredients are at room temperature for the best mixing results.
- Do not overfill the cupcake liners to avoid overflow while baking.
- If you want an extra burst of guava flavor, you can add some guava puree into the cream cheese mixture.
Variation
You can experiment with different cake mixes, such as vanilla or coconut, to alter the flavor profile of your mini guava cakes. You might also try adding shredded coconut to the cream cheese mixture for added texture.
FAQs
Can I use fresh guava instead of guava juice?
Yes, you can use fresh guava if you pureé it and strain it to remove any seeds or pulp.
Can I freeze the Hawaiian Mini Guava Cakes?
Yes, you can freeze the mini cakes. Just ensure they are completely cooled and store them in an airtight container. They can be frozen for up to 2 months.
What can I use as a substitute for Cool Whip?
You can use freshly whipped cream instead of Cool Whip. Just make sure to sweeten it slightly to match the flavor of the original recipe.
Hawaiian Mini Guava Cakes
Ingredients
For the Cake:
- 1 strawberry cake mix
- 1⅓ cups guava nectar or guava juice
- 3 eggs room temperature
- ⅓ cup coconut oil liquid
For the Guava Glaze:
- 2 cups guava nectar or guava juice
- ½ cup sugar
- ¼ cup cornstarch
- 3 tbsp water
For the Cream Topping:
- 6 oz cream cheese softened
- ¼ cup sugar
- 1 tsp vanilla extract
- 6 oz Cool Whip thawed
Instructions
- Preheat oven to 350°F (175°C) and line a jumbo or regular cupcake pan with liners.
- Mix cake mix, guava juice, eggs, and coconut oil. Blend 30 sec on low, scrape bowl, then 2 min on medium.
- Fill liners ⅓ full. Bake for 19–22 min or until light golden. Cool completely on a wire rack.
- For the glaze, boil guava juice and sugar. Mix cornstarch and water into a slurry, then whisk into guava juice. Boil 1 min, then refrigerate.
- Beat cream cheese until fluffy. Add sugar and vanilla. Fold in Cool Whip. Chill until ready.
- Spread cream topping on cooled cakes. Chill until set.
- Spoon guava glaze over the top. Chill until serving.