EASY GUAVA CAKE
Make and share this Easy Guava Cake recipe from Food.com.
Provided by ChamoritaMomma
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour 2 round cake pans or a 9x13 baking pan. Bake cake according to package directions, substituting the 1 1/3 cup guava juice for the water called for. Allow to cool completely.
- Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
- In a medium saucepan, bring 1 1/2 cups guava juice and sugar to a boil.
- Make a slurry out of the 1/4 cup cornstarch and the remaining 1/2 cup Guava juice. Remove guava juice from heat and stir in the cornstarch slurry. Add a few drops of red coloring, if needed. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
- To assemble cooled cake:.
- For a round layered cake; thickly ice the cake with of the cream cheese mixture in between the layers, leaving a well in the center of the layer. Pour some of the glaze in between the layers.
- Top with the cake and repeat with cream cheese and then glaze the top of the cake with guava gel. Refrigerate until set before serving.
- IF using a single layer 9x13 pan; ice the entire cake, pour some of the glaze over the center. Refrigerate until set before serving.
Nutrition Facts : Calories 445.1, Fat 23.4, SaturatedFat 9.7, Cholesterol 68.2, Sodium 363.5, Carbohydrate 54.9, Fiber 0.5, Sugar 37.4, Protein 4.8
GUAVA CAKE
This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake.
Provided by Judy
Categories Desserts Cakes Spice Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
- Sift together flour, nutmeg, soda, cinnamon, and cloves.
- In another bowl, mix together guava pulp and juice.
- In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Nutrition Facts : Calories 373 calories, Carbohydrate 55.8 g, Cholesterol 88 mg, Fat 15 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.9 g, Sodium 227 mg, Sugar 31.2 g
GUAVA CAKE
On a mission to find recipes to use up the random tin of guava paste that I often have in the pantry, I came across this one online somewhere. The applesauce and glaze are my own doctorings, because the original recipe was good but quite dry. It's still a very dense butter cake, so those bakers desiring a lighter-textured cake may want to add more applesauce to the recipe.
Provided by Muffin Goddess
Categories Breads
Time 1h10m
Yield 1 10inch ring cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease a 10-inch springform pan or ring mold.
- In a large mixing bowl, cream butter and sugar together.
- Add eggs, one by one, beating thoroughly.
- Add applesauce and vanilla, and mix well.
- Sift flour and baking powder together in a separate bowl.
- Gradually add flour mixture to butter mixture until fully blended.
- Spread half the cake batter in greased pan.
- Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
- Top with remaining cake batter, covering guava paste.
- Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
- Mix ingredients for glaze until smooth, and pour over warm cake.
- Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).
PHILADELPHIA 3-STEP GUAVA CHEESECAKE
Add tropical flavor to your dessert with a guava cheesecake! This PHILADELPHIA 3-STEP Guava Cheesecake is easy to make and perfect for summer parties.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 0.5355 g, Sugar 15 g, Protein 6 g
HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
- Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
- In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
GUAVA CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
- Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 40.4 g, Cholesterol 85.4 mg, Fat 11.2 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 2.1 g, Sodium 319.3 mg, Sugar 21.9 g
RIDICULOUSLY EASY GUAVA CAKE
Make and share this Ridiculously Easy Guava Cake recipe from Food.com.
Provided by ToxicTeacaakes
Categories Dessert
Time 40m
Yield 8-12 Slices, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat your oven to 350°F.
- Seperate the egg whites from the yolks. This will give you a true white cake. Do this into a bowl.
- Add the food colorings to the water then pour it into the bowl.
- Add the guava paste, then dump in the entire contents of the cake mix.
- Beat the mixture until it comes together to a nice batter -- Look! It's purple -- Go ahead and beat it for around three minutes or until it really comes together.
- Spray two 9 inch cake pans with non stick cooking spray and pour the batter in equal amounts into the pan. Doesn't it smell so -- Tropical?.
- Cook for around 30-35 minutes. If a toothpick inserted in the center comes out clean then it's done!
- Let it cool, then frost away!
Nutrition Facts : Calories 432.7, Fat 15.1, SaturatedFat 2.4, Sodium 506.7, Carbohydrate 70.2, Fiber 0.6, Sugar 53.5, Protein 4.3
GRACE'S GUAVA CAKE
Much better than good old momma's apple cake! This recipe happened when my cousin Jess happened to be sleeping over and we decided to make ourselves a tasty midnite snack. You "sweet tooth"s out there, be ready to get your tastebuds tickled!
Provided by ambernova
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Grease baking pan and preheat oven 180 C or 350 degrees F.
- Cream butter, sugar, and almond essence.
- Add eggs, one by one, followed by the guava pulp.
- Add the flour/baking powder mixture, little by little.
- When it's all in, beat on high speed for approximately a minute.
- Clean mixer.
- Fold in shredded guava using a spatula.
- Bake 45-55 minutes.
- Decorate when cool.
- To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
- Glaze over cooled cake, then top with peanuts and coconut.
Nutrition Facts : Calories 4155.3, Fat 159.4, SaturatedFat 69.1, Cholesterol 616, Sodium 1330.5, Carbohydrate 649.3, Fiber 12.2, Sugar 445.8, Protein 42
TRADITIONAL GUAVA CAKE
An island treat! A simple and not too sweet cake I found off of justfruitrecipes.com and decided to post it here for ZWT5. Hope you enjoy it!
Provided by Leahs Kitchen
Categories Dessert
Time 1h
Yield 1 Cake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cream butter and add sugar little by little.
- Add eggs one at a time, followed by the vanilla.
- Sieve flour and baking powder and mix in to the butter eggs and sugar.
- Pour half the batter on a greased mold.
- Place the guava paste (cut in slices) so as to cover all the batter.
- Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.
Nutrition Facts : Calories 765.8, Fat 37.5, SaturatedFat 22.8, Cholesterol 184.6, Sodium 432.3, Carbohydrate 98.3, Fiber 1.7, Sugar 50.3, Protein 10
FRESH GUAVA LAYER CAKE
Steps:
- To make the cake layers, position one rack in the top third and another rack in the bottom third of the oven, and preheat the oven to 325°F. Lightly spray three 9-inch nonstick cake pans with nonstick cooking spray.
- Sift the flour, baking powder, and salt into a large bowl. Whisk the eggs and vanilla together in another bowl. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the granulated sugar, beating until well blended. Add the egg mixture in three additions, beating until well blended after each addition. Then beat in the flour mixture in three additions alternately with the buttermilk, scraping down the inside of the bowl occasionally.
- Divide the batter among the prepared cake pans. Bake for 40 minutes, or until the layers are puffed and a tester inserted into the centers comes out clean. Transfer to wire racks and let the cake layers cool completely in the pans. Invert the cakes onto the racks. (The cake layers can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.)
- To make the guava filling, combine the guavas, 3/4 cup water, and the granulated sugar in a medium-size heavy saucepan set over medium heat. Cover and bring to a boil. Then reduce the heat to low and simmer, covered, for 5 minutes, or until the guavas begin to break and are tender. Drain the guavas, reserving the syrup. Cool both separately.
- Seed and coarsely chop half of the guavas (they may fall apart slightly). Set the chopped guavas aside. Put the seeds in a blender and add the remaining guavas, the cream cheese, and 1 cup of the reserved syrup. Blend until the mixture is smooth. Strain the mixture into a large bowl, whisking the mixture in the strainer to extract as much of the liquid as possible. (Discard the solids.) Gently mix in the chopped guavas.
- Place 1 cake layer, flat side up, on a platter. Brush 3 tablespoons of the remaining reserved syrup over the cake. Spread half of the guava filling over the top. Top with a second cake layer, brush with 3 tablespoons syrup, and spread with the remaining guava filling. Top with the third cake layer. Refrigerate until ready to frost. (Reserve the remaining syrup for another use; see page 218.)
- To make the cream cheese frosting, use an electric mixer to beat the cream cheese, butter, and vanilla together until light and fluffy. Gradually beat in the powdered sugar. Cover and refrigerate for 25 minutes, or until firm enough to spread.
- Spread the frosting over the top and sides of the cake. Coat the sides of the cake with the pistachios. (The cake can be prepared 2 days ahead. Cover and refrigerate.)
- Cut into slices, and serve.
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