Hawaiian Mini Guava Cakes
These Hawaiian Mini Guava Cakes are moist, tropical treats with a sweet guava flavor, creamy topping, and shiny glaze—perfect for parties or a refreshing island-style dessert at home.
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.