1-First step: Get the pan and oven ready Start by preheating your oven to 350 degrees Fahrenheit. Coat a 13×9 baking dish with vegetable spray so the cake releases easily after baking. This step sounds simple, but it helps a lot when you are lifting the cake out later or slicing neat squares for guests. Set out the eggs and cream cheese ahead of time if you have not already. Room temperature ingredients blend better, which is especially helpful in a cake like this because you want the batter and filling to stay smooth. If you are making this for a busy weeknight, you can prep the pan and measure the ingredients first so the whole process moves quickly.

2-Second step: Mix the cake batter In a mixer, combine the strawberry cake mix, 1.5 cups guava nectar or guava juice, 3 eggs at room temperature, and 1/3 cup liquid coconut oil. Mix on low speed for 30 seconds, then scrape the bowl well. After that, beat the batter on medium-high for 2 minutes. The batter should look smooth and a little airy. That spongy texture is important because it helps balance the rich whipped cream cheese layer and the glossy guava topping. If you like a brighter look, add a small amount of pink food coloring to the batter before mixing. This is a fun trick for birthdays, showers, and potlucks.

3-Third step: Bake the cake Pour the batter into the prepared pan and spread it out evenly. Bake for 24 to 26 minutes, or until the edges are light golden and a toothpick inserted in the center comes out clean. Every oven is a little different, so start checking near the 24-minute mark. Once baked, place the cake on a wire rack and let it cool completely. Do not rush this part. If the cake is still warm when you add the cream cheese layer, the filling can melt and slide around. For the best Hawaiian Guava Cake results, patience really pays off here.

4-Fourth step: Make the whipped cream cheese layer While the cake cools, beat 10 ounces of room temperature cream cheese until fluffy. Add 0.5 cup granulated sugar and 1 teaspoon vanilla extract, then mix until smooth. Fold in the 8 ounces of thawed whipped topping gently. Folding instead of stirring hard keeps the layer light and creamy. Once the mixture is ready, spread it over the cooled cake. Try to cover the cake evenly all the way to the edges. Then place the pan in the refrigerator so the layer can begin to set. This creamy middle is a big part of what makes this Easy Decadent Hawaiian Guava Cake feel so special.

5-Fifth step: Cook the guava gel topping In a saucepan, combine 2.5 cups guava nectar or guava juice with 0.5 cup granulated sugar. Bring it to a low boil and let it cook for 2 minutes. In a small bowl, mix 4 tablespoons cornstarch with 3 tablespoons water to make a slurry. Stir the slurry into the hot guava mixture and return it to a boil for 1 minute. The topping should thicken into a glossy gel. Turn off the heat and let it cool before spreading. If you add it while it is too hot, it can melt the cream cheese layer underneath. Pink guava juice works really well here because the final color is so pretty on top of the cake.

6-Final step: Assemble, chill, and serve Spread the cooled guava glaze over the chilled cream cheese layer. Put the cake back in the refrigerator so the topping can firm up. For the cleanest slices, chill the cake overnight if you can. That extra time also deepens the flavor and gives the layers a better texture. Before serving, slice the cake and sprinkle on 4 tablespoons sweetened coconut flakes if you want a little garnish. You can also top it with chopped pecans, walnuts, sliced strawberries, or coconut shreds. This Hawaiian Guava Cake serves beautifully at brunches, baby showers, and family dinners. If you love creamy desserts with fruit on top, you may also enjoy this blueberry cream cake recipe.