Description
Delightful Hawaiian Mini Guava Cakes bursting with tropical flavors, perfect for summer celebrations and family gatherings.
Ingredients
Scale
- 1 strawberry cake mix
- 1⅓ cups guava nectar or guava juice
- 3 eggs (room temperature)
- ⅓ cup coconut oil (liquid)
- 2 cups guava nectar or guava juice
- ½ cup sugar
- ¼ cup cornstarch
- 3 tbsp water
- 6 oz cream cheese (softened)
- ¼ cup sugar
- 1 tsp vanilla extract
- 6 oz Cool Whip (thawed)
Instructions
- Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with liners.
- Combine the cake mix, guava juice, eggs, and coconut oil in a large mixing bowl. Blend on low for about 30 seconds. Scrape the bowl and then mix on medium for 2 minutes.
- Fill each liner about a third full with the batter.
- Bake for 19 to 22 minutes or until they are lightly golden. Let them cool completely on a wire rack.
- Bring guava juice and sugar to a boil for the glaze. Combine cornstarch and water to create a slurry, then whisk it into the boiling mixture. Continue boiling for 1 minute, then refrigerate to set.
- Beat the cream cheese until fluffy in another bowl. Gradually add in sugar and vanilla extract. Gently fold in the thawed Cool Whip until combined. Chill this mixture until ready to use.
- Spread the cream topping over the cooled cakes, and cool in the fridge until set.
- Drizzle the guava glaze over each cake before serving.
Notes
For best results, use room temperature eggs and avoid overmixing the batter.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg