Description
These delightful Hawaiian Mini Guava Cakes combine a moist strawberry cake base with a luscious guava glaze and creamy topping, bringing tropical flavors to your dessert table. Perfectly sized as mini treats, they blend the sweetness of guava nectar with a light cream cheese and whipped topping for a refreshing and indulgent experience.
Ingredients
Scale
Cake Batter
- 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)
Guava Glaze
- 2 cups guava nectar or guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons water
Cream Cheese Topping
- 6 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 6 ounces Cool Whip, thawed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a jumbo or regular cupcake pan with cupcake liners to prevent sticking and for easy removal.
- Mix Cake Batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava nectar or juice, eggs, and coconut oil. Mix on low speed for 30 seconds to combine, scrape down the sides, then mix on medium speed for 2 minutes until smooth and well blended.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling each to about one-third full to avoid overflow. Bake in the preheated oven for 19 to 22 minutes or until the tops are light golden and a toothpick inserted comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare Guava Glaze: In a medium saucepan over medium heat, bring 2 cups guava nectar and 1/2 cup sugar to a boil. Meanwhile, mix the cornstarch and water to create a slurry. Remove the juice mixture from heat and whisk in the cornstarch slurry. Return the mixture to the heat and bring it back to a boil, cooking for 1 minute until thickened. Remove from heat and refrigerate to cool.
- Make Cream Cheese Topping: Using a mixer, beat the softened cream cheese until fluffy. Add 1/4 cup sugar and 1 teaspoon vanilla extract, mixing well. Gently fold in the thawed Cool Whip until smooth and combined. Refrigerate until ready to use.
- Assemble Cakes: Once the cakes have cooled, evenly spread the cream cheese topping over each mini cake. Place them in the refrigerator to allow the topping to set firmly.
- Glaze and Serve: Once the cream cheese layer has set, spoon or brush the chilled guava glaze over the tops of the cakes. Refrigerate until ready to serve to allow the glaze to set and the flavors to meld.
Notes
- Use room temperature ingredients for the cake batter to ensure even mixing and better texture.
- Be careful not to overfill the cupcake liners to prevent spilling during baking.
- Chilling the glaze before applying helps it to set nicely on the cakes.
- You can substitute Cool Whip with homemade whipped cream for a fresher option.
- Store the cakes refrigerated and consume within 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian mini cakes, guava cake, strawberry cake mix recipe, tropical dessert, cream cheese topping, guava glaze
