A delightful tropical-inspired cake featuring guava flavors and a creamy topping.
Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing and flouring them.
Ensure the pans are well-greased to prevent sticking.
Mix the cake mix, eggs, and guava juice in a bowl until smooth. Pour the batter evenly into the prepared pans.
Use a hand mixer for a smoother batter.
Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
In a mixing bowl, beat the cream cheese until fluffy. Add sugar and vanilla extract, mixing until smooth. Fold in the whipped topping.
Ensure the cream cheese is at room temperature for easier mixing.
In a saucepan, bring the guava juice and sugar to a boil. Mix the cornstarch with a small amount of water to form a slurry, then stir it into the boiling juice. Cook until thickened and let cool.
Stir continuously to avoid lumps.
Spread the cream cheese topping over the first cake layer, then add a layer of guava glaze. Place the second cake layer on top and repeat.
Use a spatula for even spreading.
Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld.
Cover the cake to prevent it from absorbing fridge odors.
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