There’s something truly delightful about the bright flavors of tropical fruits. Recently, I found myself daydreaming about sun-soaked beaches and warm island breezes. That’s when the idea of these Hawaiian Mini Guava Cakes came to life! Imagine biting into a soft, moist cake infused with the sweet taste of guava, perfectly topped with a light cream cheese frosting and a glossy guava glaze.
I discovered that this irresistible dessert is not only a crowd-pleaser but also unbelievably easy to whip up during a busy weeknight or for a special gathering. With a base made from strawberry cake mix and a simple combination of ingredients, you’ll be surprised how these bite-sized treats can transport you straight to the islands.
Whether you’re a seasoned chef or just starting out in the kitchen, these mini cakes are a joyful way to add a splash of exotic flair to your dessert repertoire. Let’s dive in and bring a little Hawaiian sunshine into your home!
Why are Hawaiian Mini Guava Cakes irresistible?
Vibrant Flavor: Bursting with tropical guava, these mini cakes offer a taste experience that feels like a sunny getaway.
Easy Peasy: Made with strawberry cake mix, this recipe is so simple that anyone can impress effortlessly!
Perfectly Moist: Thanks to the guava nectar and coconut oil, each bite is moist and delightful, making them hard to resist.
Ideal for Any Occasion: Whether it’s a casual family dessert or a fancy gathering, these cakes are sure to steal the show.
No Fuss: Quick prep and cooking time mean you can whip them up without spending hours in the kitchen, leaving you more time to enjoy!
Hawaiian Mini Guava Cakes Ingredients
For the Cake
• Strawberry cake mix – a convenient base that adds sweetness and color to your cakes.
• Guava nectar or guava juice (1⅓ cups) – infuses a tropical taste that makes these cakes unforgettable.
• Eggs (3) – using room temperature eggs helps create a fluffier texture.
• Coconut oil (⅓ cup, liquid) – adds moisture and a delightful hint of coconut flavor.
For the Topping
• Guava nectar or guava juice (2 cups) – this is essential for making a luscious glaze that ties everything together.
• Sugar (½ cup) – balances the flavors and enhances sweetness in both the glaze and cream.
• Cornstarch (¼ cup) – acts as a thickening agent for your guava glaze, giving it the perfect consistency.
• Water (3 tbsp) – needed to create a smooth slurry that thickens the glaze beautifully.
For the Cream Topping
• Cream cheese (6 oz, softened) – provides a rich and creamy base for the frosting.
• Sugar (¼ cup) – sweetens the cream topping to complement the cake’s flavors.
• Vanilla extract (1 tsp) – adds a warm, aromatic note that enhances the overall taste.
• Cool Whip (6 oz, thawed) – gives the topping a light and airy texture, making it delightful.
This delightful combination of ingredients makes the Hawaiian Mini Guava Cakes not only delicious but also quick to prepare, perfect for any occasion!
How to Make Hawaiian Mini Guava Cakes
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Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with liners. This ensures your cakes come out easily and keeps them perfectly shaped.
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Combine the cake mix, guava juice, eggs, and coconut oil in a large bowl. Blend for 30 seconds on low to mix before scraping the bowl. Then, increase to medium speed and mix for 2 minutes until smooth and well combined.
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Fill each liner about ⅓ full with the batter. Bake for 19–22 minutes, or until the cakes are light golden and a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack.
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Prepare the glaze by boiling the guava juice and sugar over medium heat. In a separate bowl, mix the cornstarch and water into a slurry, then whisk it into the boiling guava mixture. Boil for 1 minute, then remove from heat and refrigerate until cool.
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Whip the cream cheese in a mixing bowl until fluffy. Gradually add the sugar and vanilla extract, mixing until smooth. Fold in the Cool Whip gently, creating a light and creamy topping. Chill until ready to use.
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Spread the cream topping generously over the cooled cakes. Refrigerate until set, allowing the flavors to meld beautifully.
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Spoon the guava glaze over each mini cake right before serving. Chill again until ready to enjoy, letting the glaze firm up and enhance the tropical flavors.
Optional: Sprinkle some toasted coconut flakes on top for added crunch and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Hawaiian Mini Guava Cakes are perfect for busy home cooks looking to save time! You can prepare the cake batter and fill the liners up to 24 hours in advance. Simply refrigerate the unbaked batter, covered, to keep it fresh. The guava glaze can also be made ahead and stored in the fridge for up to 3 days—just stir it again before using to restore its smooth consistency. When you’re ready to enjoy your delightful mini cakes, bake them fresh and complete with the cream topping just before serving. This ensures they remain moist and delicious, with that signature tropical flavor coming through beautifully!
How to Store and Freeze Hawaiian Mini Guava Cakes
Room Temperature: Store the cakes at room temperature in an airtight container for up to 2 days. This keeps them fresh and easy to grab for sweet cravings!
Fridge: Keep any leftover Hawaiian Mini Guava Cakes in the refrigerator for up to 5 days. Place them in a covered container to maintain moisture and flavor.
Freezer: For longer storage, freeze the cakes for up to 3 months. Wrap each cake tightly in plastic wrap and then in aluminum foil for the best protection from freezer burn.
Reheating: To enjoy, allow frozen cakes to thaw in the fridge overnight. For a quick warm-up, pop them in the microwave for 10-15 seconds before serving, enhancing their delightful texture!
Tips for the Best Hawaiian Mini Guava Cakes
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Room Temperature Eggs: Using room temperature eggs helps create a fluffier texture in your cakes. Remember to take them out of the fridge before starting!
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Don’t Overmix: After combining the wet and dry ingredients, mix just until incorporated to avoid dense cakes. A light hand keeps your Hawaiian Mini Guava Cakes airy and soft.
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Cool Properly: Allow cakes to cool completely on a wire rack before adding toppings to prevent melting and keep your frosting intact.
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Chill the Frosting: Chilling the cream cheese topping before spreading helps it set better on the warm cake, creating a perfect layer that won’t slip off.
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Adjust Glaze Consistency: If your guava glaze is too thick, add a splash of water to loosen it up before spooning it over the cakes for an even, glossy finish.
Hawaiian Mini Guava Cakes Variations
Feel free to let your creativity shine and give these delightful cakes your personal touch!
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Gluten-Free: Use a gluten-free cake mix and ensure your guava nectar is gluten-free to accommodate dietary needs.
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Tropical Twist: Add a half cup of crushed pineapple to the batter for an extra burst of tropical flavor that complements the guava beautifully.
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Less Sugar: Reduce the sugar in both the cake and cream topping by half; the sweetness from guava will still shine through.
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Fruit Variations: Swap guava nectar for mango or passion fruit juice for a different tropical experience that still captures the essence of paradise.
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Coconut Cream Topping: Replace the cream cheese with coconut cream for a vegan option that’s rich, creamy, and still wonderfully tropical.
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Nutty Crunch: Add a handful of chopped macadamia nuts or toasted coconut flakes to the batter for an appealing texture and added flavor.
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Spice it Up: Incorporate a pinch of cinnamon or nutmeg into the cake batter for a warm, inviting twist that enhances the overall flavor profile.
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Zesty Kick: Grate some lime zest into the batter and the cream topping for a refreshing citrus twist that cuts through the sweetness wonderfully.
What to Serve with Hawaiian Mini Guava Cakes?
Transform your delightful mini cakes into a memorable meal with these tempting pairings that celebrate tropical flavors.
- Tropical Fruit Salad: A bright mix of fresh pineapple, mango, and kiwi complements the guava flavors and adds a refreshing crunch.
- Coconut Rice: This subtly sweet and chewy rice dish enhances the coconut notes in the mini cakes while providing a delightful texture contrast.
- Signature Mai Tai Cocktail: The tropical vibes of rum, orange liqueur, and fresh fruit juice elevate the experience, perfect for a festive gathering.
- Vanilla Bean Ice Cream: A scoop of creamy vanilla melts beautifully over the warm mini cakes, intensifying their soft texture and flavor.
- Toasted Coconut Flakes: Sprinkled on top, these add a delightful crunch and echo the lovely coconut oil in the batter.
- Whipped Lemonade: This chilled, tangy drink offers a refreshing contrast to the sweetness of the cakes while enhancing their tropical allure.
- Mango Sorbet: A refreshing, fruity option that provides a cool counterpoint to the rich cream topping, wrapping the meal in flavors of the islands.
- Pineapple Upside-Down Cake: For larger gatherings, this classic dessert echoes tropical themes, complementing the Hawaiian mini cakes beautifully.
- Mocha Coffee: A smooth, rich brew can help balance the sweetness of the mini guava cakes, making each bite more enjoyable.
Hawaiian Mini Guava Cakes Recipe FAQs
What kind of guava juice should I use for the cakes?
Absolutely! For the best flavor, I recommend using 100% pure guava nectar or juice without added sugars or preservatives. Look for it in the natural juice aisle or specialty stores.
How should I store Hawaiian Mini Guava Cakes?
You can keep your cakes at room temperature in an airtight container for up to 2 days, perfect for quick snacking! If you have leftovers, store them in the refrigerator for up to 5 days to maintain their moisture and freshness.
Can I freeze Hawaiian Mini Guava Cakes?
Yes, you can! To freeze, wrap each cake tightly in plastic wrap followed by aluminum foil. This method protects them from freezer burn. They’re good for up to 3 months in the freezer. To thaw, place them in the fridge overnight and microwave for 10-15 seconds before serving, which will revive their delightful texture!
What if my guava glaze is too thick?
If you find that your guava glaze has thickened too much, simply add a splash of water or extra guava juice to it while it’s still warm. Stir it in gradually until you reach the desired consistency. This little trick keeps everything smooth and glossy for your cakes.
Can pets eat guava cakes?
While guava itself is safe for certain pets in small quantities, it’s important to note that these cakes contain ingredients such as sugar and cream cheese that aren’t ideal for pets. Always keep the treats for human consumption only!
How do I know if my cakes are done baking?
The best way to check if your Hawaiian Mini Guava Cakes are fully baked is to insert a toothpick into the center of a cake. If it comes out clean or with a few crumbs attached, they’re good to go! If not, bake them for a few more minutes and keep an eye on them. Enjoy baking!
Delightful Hawaiian Mini Guava Cakes to Impress Your Guests
Ingredients
Equipment
Method
- 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 bowl. Blend for 30 seconds on low, then mix for 2 minutes until smooth.
- Fill each liner about ⅓ full with the batter. Bake for 19–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Prepare the glaze by boiling guava juice and sugar over medium heat. Mix cornstarch and water into a slurry, whisk into the boiling mixture, boil for 1 minute, then refrigerate until cool.
- Whip the cream cheese until fluffy. Gradually add sugar and vanilla, mixing until smooth. Fold in the Cool Whip gently. Chill until ready to use.
- Spread the cream topping over the cooled cakes. Refrigerate until set.
- Spoon the guava glaze over each mini cake before serving. Chill again until ready to enjoy.