Guava Cake Recipe -
Guava Cake Recipe

Guava Cake

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"This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake."

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Ingredients Edit and Save

Original recipe makes 1 -13x9 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  2. Sift together flour, nutmeg, soda, cinnamon, and cloves.
  3. In another bowl, mix together guava pulp and juice.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2003

It came out absolutely perfect! If you increase the guava paste by 1/4 cup and the baking soda by 1/4 tsp it will be super moist.

Most Helpful Critical Review
Aug 13, 2010

A must try recipe...I made it using pink guava pulp that gave it a good flavor and colour...


18 Ratings

Oct 01, 2003

My mother and I made this guava cake recently in Hawaii, where you'll find that most guava cakes are light and spongey, with a natural tinge of guava-pink. This particular recipe yielded a moist, sweet, orange-colored cake that was almost like banana bread. This cake was especially good the next morning for breakfast, sliced like bread and slathered with a bit of butter. Few people, even in Hawaii, are likely to find fresh guavas, however. Try guava paste from specialty food stores. Enjoy! Aloha!

Oct 01, 2003

born and raised in Hawaii, i am addicted to guava cake. i gave this recipe to a friend in Hawaii, it is so easy to make because guava's grow on every corner of the streets on the Big Island. it was a hit!, it was different than the original "Hawaiian Guava Cake", the original is Pink and very fluffy, almost like an Angel Food Cake tecture. But, this was delicious as well...

Mar 09, 2006

This cake was so good! I used canned guava paste in place of fresh guavas. It turned out like a bread more than a cake. Will make again.

Oct 08, 2009

Really a lovely cake. I had so many compliments. I would suggest being very careful when getting the guava pulp--the seeds would make an uncomfortable finding in your cake! Overall, this was more like a spice cake; very moist, but I don't know if many people could have figured out it was guava without my saying so. That said, everyone liked it and I was asked for the recipe by three people. Just as a note, I used freshly grated nutmeg and put some guava nectar in the frosting. I will definitely make this cake again.

Jan 24, 2011

I live in Africa and its guava season. Didnt know what to do with my ripe guavas so I googled guava recipes and it brought me to your site. The cake came out fluffy, sweet and guavalicious, I put a drop of lemon essence to add flavour. Im gonna ask my neighbour if I can use some of his guavas to make another cake tomorrow!

Aug 31, 2010

It was pretty good. If you are using fresh guava, make sure you get all the seeds out. It's annoying to bite into a seed. I made some frosting with guava nectar because the cake doesn't taste much like guava.


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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