Note 1: To do the cake, frosting and glaze, you need 3 cups (2 cans) of guava concentrate, one cup in the cake, 2 tablespoons in the frosting, and the rest in the glaze.
Note 2: I actually prefer orange-mango or passion-orange-guava (POG) concentrate over straight guava for this recipe! You can use whichever fruit you like.
Note 3: Don't wait until the cake is frosted to start the glaze. It takes a long time to cool to room temperature. If you do forget to start the glaze early and it is still hot when the frosted cake is cool, you can put the saucepan in an ice water bath to chill it quickly; however, don't let it get so cold that it won't pour!
- 1 box white cake mix
- 1 3 oz. box instant vanilla pudding
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup frozen guava juice concentrate, thawed
- 1 cup Sprite (0r other lemon-lime) soda
Grease and flour a sheet pan or jelly roll pan. Mix all ingredients and pour into pan. Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted into the middle comes out clean. Let cool.
Guava Cake Frosting
- 8 oz. cream cheese (room temperature)
- 2 tablespoons guava juice concentrate, thawed
- ½ cup powdered sugar
- 2 cup Cool Whip
Cream together cream cheese, guava concentrate, and powdered sugar. Fold in Cool Whip. Frost cooled cake and chill in fridge.
Guava Cake Glaze
- 15 fluid ounces (i.e. 2 cups minus 2 tablespoons for frosting) guava concentrate
- ¼ C water
- 3 tablespoons corn starch
Bring guava to a boil in a saucepan. Shake the water and corn starch into a slurry and whisk into boiling guava. Simmer until glaze is translucent. Cool to room temperature, pour on chilled frosted cake. Chill again and serve.