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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 favfamilyrecipes.com. It combines the complimentary flavors of guava and strawberries. 

Total Time: 50 minutes

Serving size: 24

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Ingredients: 

Directions:

Cake:

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1 box strawberry cake mix

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

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3 eggs

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1/3 c. oil

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Cream Layer:

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8 oz. cream cheese, softened

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1/2 c. sugar

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1 (8 oz.) container cool whip

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1 t. vanilla

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Guava Slurry:

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2 cups guava nectar

 

1/2 c. sugar

 

1/4 c. cornstarch

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3 T. water

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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).

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

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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. 

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