Dessert

Hawaiian Mini Guava Cakes Recipe

Name: Hawaiian Mini Guava Cakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 10 min
Cuisine: Hawaiian
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 extract; 6 ounces Cool Whip, thawed

ByHarry Bern January 27, 2026January 27, 2026

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Introduction

These Hawaiian Mini Guava Cakes are a delightful tropical treat, combining the sweet flavors of guava and coconut with a fluffy strawberry cake base. Perfect for parties or a special dessert, they offer a refreshing twist on classic cupcakes.

Three cupcakes are shown on a round white marble board, each with three layers; the bottom layer is a light brown cake, the middle layer is white creamy frosting, and the top layer is a glossy, smooth bright pink jelly. The cupcakes are in white paper liners. In the background, there is a clear glass filled with pink drink and ice cubes and some whole and halved guavas with pink insides resting near a wooden bowl. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F, and line a jumbo or regular cupcake pan with cupcake liners.
Step 2: In a mixer, combine the cake mix, 1 1/3 cups guava juice, eggs, and coconut oil. Mix on low for 30 seconds, scrape the bowl, then beat on medium for 2 minutes.
Step 3: Divide the batter evenly into cupcake liners, filling each about one-third full. Bake for 19-22 minutes until light golden. Remove from oven and transfer to a wire rack to cool.
Step 4: In a medium saucepan, bring 2 cups guava juice and 1/2 cup sugar to a boil over medium heat. Mix cornstarch and water in a small bowl to make a slurry.
Step 5: Remove guava mixture from heat and whisk in the cornstarch slurry. Return to heat and boil for 1 minute until thickened. Cool the mixture in the refrigerator.
Step 6: In a mixer, beat cream cheese until fluffy. Add 1/4 cup sugar and vanilla, mixing well. Gently fold in the Cool Whip and refrigerate until ready to use.
Step 7: Once the cakes have cooled, spread the cream cheese mixture evenly over each cake. Refrigerate until the cream cheese layer sets.
Step 8: Glaze the tops of the cakes with the chilled guava gel. Keep refrigerated until ready to serve.

Tips & Variations

Use fresh guava nectar if available for a more authentic tropical flavor.
Replace Cool Whip with homemade whipped cream for a fresher taste.
For a smaller portion, use regular cupcake liners instead of jumbo.
If guava nectar is not accessible, passion fruit juice can be an interesting substitute.

Storage

Store the mini guava cakes in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese topping and guava glaze, it’s best served chilled. To reheat, let the cake come to room temperature briefly but avoid microwaving as it may melt the topping.

How to Serve

Three cupcakes sit on a black wire cooling rack over a white marbled surface. Each cupcake has three visible layers: the bottom baked cake layer is light brown, the middle layer is white frosting, and the top layer is a smooth, glossy pink glaze. In the background, there is a blurred wooden bowl holding yellow fruits on the left and a clear glass filled with pink iced drink with a green and white striped straw on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can prepare the cakes and toppings in advance. Store the cakes and cream cheese mixture separately in the refrigerator and assemble shortly before serving for the best texture.

What can I substitute for coconut oil?

If you don’t have coconut oil, you can use a neutral oil like vegetable or canola oil, though coconut oil adds a subtle richness that complements the tropical flavors.