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Guava Slurry Cake

We first tried guava slurry cake at a luau hosted by Hawaiian friends.  This version is adapted from It combines the complimentary flavors of guava and strawberries. 

Total Time: 50 minutes

Serving size: 24

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1 box strawberry cake mix

1 1/3 cup guava nectar (found in cans on the juice isle of the grocery store)

3 eggs

1/3 c. oil

Cream Layer:

8 oz. cream cheese, softened

1/2 c. sugar

1 (8 oz.) container cool whip

1 t. vanilla

Guava Slurry:

2 cups guava nectar


1/2 c. sugar


1/4 c. cornstarch

3 T. water

For cake, mix together cake mix, guava nectar, eggs and oil for about 2-3 minutes.  Pour into a greased 13 X 9 inch baking dish and cook according to cake box directions (350 degrees, about 30 minutes).

For cream layer, mix cream cheese and sugar until will combined.  Add vanila.  Fold in cool whip. Pour over cooled cake.

For Slurry, in medium saucepan, bring guava nectar, and sugar to a boil.  Mix cornstarch and water.   Remove guava nectar mixture from the stove and add cornstarch slurry.  Mix.  Return to heat and bring to a boil.  Boil for one minute.  Cool in refrigerator.  Pour the glaze on the top of the cream mixture on the cake.  Refrigerate until ready to serve. 

Add a dish that compliments your menu:

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