Name: Mini Hawaiian Guava Cake: A Tropical Treat for Any Occasion
Prep time: 30 min
Cook time: 22 min
Total time: 82 min
Ingredients: 1 box Strawberry Cake Mix (Can swap with vanilla cake mix for a different flavor); 1 cup Guava Juice/Nectar (Mango juice can be a fun substitute); 3 large Eggs (Room temperature); ⅓ cup Coconut Oil (Room temperature, can replace with vegetable oil or melted butter); ½ cup Sugar (Enhances sweetness); ¼ cup Cornstarch (No direct substitutes available); 3 tablespoons Water (Can use extra juice for more flavor); 6 ounces Cream Cheese (Softened); 1 teaspoon Vanilla Extract (Almond extract can be an alternative); 6 ounces Cool Whip (Thawed, can use fresh whipped cream instead)

Jump to Recipe Print Recipe

As I strolled through a vibrant Hawaiian market, the sweet scent of guava captivated my senses. That moment inspired me to create these Mini Hawaiian Guava Cakes with Cream Cheese Frosting, a delightful treat that brings the essence of the islands right to your kitchen. Packed with tropical flavors and a fun cupcake twist, these easy desserts are perfect for gatherings or intimate celebrations. With a soft strawberry sponge, luscious guava gel, and rich cream cheese frosting, each bite takes you on a mini vacation to paradise. Plus, they’re not just pretty—these little beauties are a breeze to serve, making them a true crowd-pleaser. Ready to learn how to make these irresistible delights? Let’s dive into the recipe together!

Why are Mini Hawaiian Guava Cakes irresistible?

Tropical flair: Each bite offers a taste of paradise, with vibrant guava gel and a luscious cream cheese frosting that transport you directly to the islands.

Easy Preparation: No complicated techniques here! These mini cakes are straightforward to whip up, perfect for bakers of any skill level.

Party-Ready: Their cute size makes them the ideal treat for gatherings or luaus, offering a stunning presentation without excessive effort.

Versatile Variations: Swap in different cake mixes and fruit juices to create your own unique flavor combinations, like mango or passion fruit.

Visual Delight: With their soft pink hue and glossy guava glaze, these cupcakes are guaranteed to steal the show on any dessert table.

They’ll remind you of warm beach days, just like a refreshing Strawberry Icebox Cake or a slice of Blueberry Cream Cake. Indulge in a tropical escape with this treat!

Mini Hawaiian Guava Cake Ingredients

For the Cake
• Strawberry Cake Mix – Provides sweetness and structure; swap with vanilla cake mix for a different flavor profile.
• Guava Juice/Nectar – Adds a refreshing tropical flavor and moisture; mango juice can be a fun substitute.
• Eggs (3, room temperature) – Essential for binding and enriching the cake’s texture.
• Coconut Oil (⅓ cup, room temperature) – Keeps the cakes moist; replace with vegetable oil or melted butter if needed.
• Sugar (½ cup) – Enhances sweetness, boosting the flavor of the guava.

For the Guava Gel
• Cornstarch (¼ cup) – Thickens the guava gel perfectly; no direct substitutes available.
• Water (3 tablespoons) – Used to create the cornstarch slurry; feel free to use extra juice instead for more flavor.

For the Cream Cheese Frosting
• Cream Cheese (6 ounces, softened) – Brings rich flavor and creamy texture to the frosting.
• Vanilla Extract (1 teaspoon) – Elevates the overall flavor blend; almond extract is a great alternative for a different twist.
• Cool Whip (6 ounces, thawed) – Lightens the cream cheese frosting; fresh whipped cream works well as a substitute.

These Mini Hawaiian Guava Cake ingredients make for an easy dessert that’s party-friendly, bursting with tropical flavors!

Step‑by‑Step Instructions for Mini Hawaiian Guava Cake

Step 1: Make Guava Gel
In a saucepan, combine guava juice and sugar over medium heat, stirring until the sugar dissolves completely. In a separate bowl, mix cornstarch with water to form a slurry, then add it to the saucepan. Bring the mixture to a gentle boil, stirring constantly until it thickens—about 2-3 minutes. Once thickened, remove from heat and allow it to cool completely in the refrigerator for about 30 minutes.

Step 2: Bake Cakes
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large mixing bowl, combine the strawberry cake mix, guava juice, eggs, and coconut oil. Use a hand mixer to blend on low speed for 30 seconds, then increase to medium speed for 2 minutes until smooth and well combined. Fill each cupcake liner a third of the way, then bake for 19-22 minutes or until the tops are golden and a toothpick inserted comes out clean. Let them cool on wire racks.

Step 3: Prepare Frosting
While your mini Hawaiian guava cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat softened cream cheese with a hand mixer on medium speed until fluffy—this should take about 2-3 minutes. Gradually add sugar and vanilla extract, mixing until well incorporated. Carefully fold in the Cool Whip until smooth, then refrigerate the frosting for about 15 minutes to firm up before using.

Step 4: Assemble the Cakes
Once your mini Hawaiian guava cakes have completely cooled, it’s time to assemble. Use a knife or an offset spatula to generously spread the cream cheese frosting on top of each cupcake. After frosting all the cakes, place them back in the refrigerator for about 15-20 minutes to set the frosting. Finally, drizzle or spread the cooled guava gel over the frosted mini cakes for a glossy finish.

What to Serve with Mini Hawaiian Guava Cakes?

Elevate your dessert experience with refreshing accompaniments that enhance the tropical essence of these delightful mini cakes.

Tropical Fruit Salad: A colorful mix of fresh pineapple, mango, and kiwi provides a burst of freshness that beautifully complements the sweetness of the cakes. The vibrant colors and flavors will transport you straight to a Hawaiian paradise.
Coconut Sorbet: Light and refreshing, this creamy treat enhances the tropical vibes, making each dessert serving feel like a mini vacation to the islands.
Mango Margarita: This cocktail with its tangy-sweet flavor pairs superbly with the mini guava cakes, offering a fun contrast with a zesty twist.
Piña Colada Mocktail: Serve this non-alcoholic blend of coconut cream and pineapple juice alongside your guava cakes for a refreshing kickoff to any gathering.
Chilled Green Tea: Its subtle flavor and slight bitterness balance the mini cakes’ sweetness while keeping the essence light and refreshing.
Chocolate Dipped Pineapple: The combination of juicy fruit and rich chocolate creates a delicious harmony, perfectly complementing the guava flavor without overshadowing it.
Macadamia Nut Cookies: These chewy delights add a satisfying crunch and nutty richness that pairs beautifully with the soft, creamy texture of the cakes.
Key Lime Pie: The tartness of this classic dessert contrasts beautifully with the sweetness of the Hawaiian guava cakes, creating a delightful dessert experience.
Coconut Cream Pie: With its rich, silky custard and whipped cream topping, this nostalgic favorite adds a luxurious touch that pairs splendidly with the mini guava cakes.

Whichever you choose, these pairings will take your taste buds on a delightful journey.

Make Ahead Options

These Mini Hawaiian Guava Cakes are perfect for busy home cooks looking to save time without compromising on flavor! You can prepare the guava gel and the cupcakes up to 24 hours in advance. Simply refrigerate the guava gel in an airtight container to maintain its luscious consistency. Bake the mini cakes, then cool completely before storing them at room temperature in an airtight container. When you’re ready to serve, prepare the cream cheese frosting—this can also be made ahead—adding it to the cakes just before serving for the freshest taste. This approach ensures you enjoy these delightful treats without the last-minute rush!

Mini Hawaiian Guava Cake Variations

Feel free to get creative with these Mini Hawaiian Guava Cakes—your taste buds will thank you!

Change the Cake Mix: Swap strawberry cake mix for mango or passion fruit for a fun flavor twist. Enjoy the tropical vibes with each decadent bite.
Juice Alternatives: Replace guava juice with mango or passion fruit juice for a unique gel layer. Each variation brings a fresh tropical essence to the table.
Coconut or Olive Oil: Instead of coconut oil, you can use vegetable oil or melted butter to keep things moist while adding your preferred flavor. This subtle change won’t compromise the cake’s texture.
Frosting Swap: Substitute cream cheese frosting with citrus-flavored whipped cream for a lighter finish. It gives a zesty kick and a refreshing contrast to the sweetness of the cake.
Add Spices: Add a hint of cinnamon or nutmeg to your cake mix for an unexpected warmth that pairs beautifully with tropical flavors. This twist could elevate your Mini Hawaiian Guava Cakes to a whole new level!
Mix in Coconut: Stir in some shredded coconut to the cake batter for added texture and an authentic Hawaiian touch. It makes each bite even more delightful and indulgent.
Extra Toppings: Top your frosted cakes with toasted coconut flakes or crushed nuts for added crunch and flavor. It makes for a stunning presentation and delightful texture.

And if you’re looking for more tropical goodness, consider making a refreshing Strawberry Icebox Cake or a luscious Peach Dump Cake. These desserts also bring sunny flavors to your table! Enjoy experimenting with these variations to find your favorite version.

Storage Tips for Mini Hawaiian Guava Cakes

Room Temperature: Keep unfrosted mini Hawaiian guava cakes in an airtight container at room temperature for up to 2 days. This helps maintain their softness and flavor.

Fridge: If frosted, store the cakes in the refrigerator for up to 5 days in an airtight container to prevent the frosting from melting or losing its texture.

Freezer: Freeze unfrosted mini cakes for up to 3 months. Wrap each one tightly in plastic wrap then place in a freezer bag to avoid freezer burn.

Reheating: To serve, let frozen cakes thaw overnight in the fridge before frosting and enjoy. For a warm treat, microwave each cupcake for 10-15 seconds, but avoid overheating.

Expert Tips for Mini Hawaiian Guava Cakes

Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature for a smoother frosting and uniform batter, essential for creating tasty Mini Hawaiian Guava Cakes.
Mixing Tips: Avoid overmixing the cake batter. Mix just until the wet and dry ingredients are combined; this helps keep the cupcakes light and airy.
Cooling Time: Let the guava gel cool completely before glazing your cakes. This ensures a better adherence and gives a beautiful glossy finish to your treats.
Flavor Variations: Don’t be afraid to experiment! Try using a vanilla or yellow cake mix, or replace the guava juice with mango or passion fruit juice for a unique twist.
Storage Secrets: To maintain freshness, store your mini cakes in an airtight container without frosting at room temperature for up to two days; this helps avoid sogginess.

Mini Hawaiian Guava Cake Recipe FAQs

How do I choose ripe guavas for this recipe?
Absolutely! When selecting guavas, look for fruit that has a slightly soft texture, indicating ripeness. Visual cues include a yellowish-green color without dark spots or blemishes. If they’re very firm, leave them at room temperature for a few days to ripen. Ripe guavas have a sweet, fragrant aroma—a true sign they’re ready to shine in your Mini Hawaiian Guava Cakes!

How should I store my mini Hawaiian guava cakes?
To store your unfrosted mini Hawaiian guava cakes, simply place them in an airtight container at room temperature for up to 2 days. This keeps them soft and delicious! If you’ve already added frosting, store them in the refrigerator (also in an airtight container) for up to 5 days. Just make sure to check for any condensation that might form as it can affect the frosting texture.

Can I freeze mini Hawaiian guava cakes?
Yes, they freeze beautifully! First, ensure they’re unfrosted. Wrap each mini cake tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply take them out of the freezer and let them thaw in the refrigerator overnight. If you want a warm treat, you can microwave each cupcake for 10-15 seconds, just don’t let them overheat!

What if my guava gel didn’t thicken properly?
Don’t worry, it happens to the best of us! If your guava gel doesn’t thicken, try returning it to the heat. Allow it to simmer while stirring continuously for an additional 1-2 minutes. If it’s still runny, you can mix together 1 tablespoon of cornstarch with a bit of cool water to create a slurry, then stir that into your guava mixture. Heat again until thickened. Patience is key for that glossy finish on your Mini Hawaiian Guava Cakes!

Are there any dietary considerations I should keep in mind?
Great question! If you’re making these mini Hawaiian guava cakes for guests with dietary restrictions, consider using egg substitutes (like flax eggs) for vegan options, and check if anyone has allergies to cream cheese—there are dairy-free alternatives available. Always make sure to verify that the cake mix and other ingredients are free from common allergens if you’re serving those with dietary sensitivities.

Can I substitute ingredients in the recipe?
Very! You can swap the strawberry cake mix for a vanilla or yellow cake mix for different flavor notes. Guava juice is the star here, but feel free to experiment with mango or passion fruit juice to create a delicious new take! Remember, the key to a delicious Mini Hawaiian Guava Cake is balancing flavors—so have fun with it!