As Life sometimes will do.
His friends looked on in pity,
Assuming he was through.
They came upon him later,
Reclining in the shade
In calm contentment, drinking
A glass of lemonade.
1940 The Rotarian
Now there were lots of yummy looking recipes on Pinterest for cocktails using guava nectar but I decided to steer away from those. I did find a lot of recipes for guava cake which apparently is traditional in Hawaii but they all looked very complicated and most required more guava nectar than my one little can. I did learn that guava nectar pairs well with strawberries so I figured I would go from there. This is what I came up with.
For the cake:
- Box of white cake mix - your favorite or if you are like me what's on sale
- 3/4 cup of guava nectar - I used a 9.6 oz can of Goya Nectar so what was left over was used for the sauce
- box of strawberry Jello
- 3/4 cup vegetable oil - I used canola oil
- 4 eggs
- Preheat oven to 350 Degrees.
- Grease or use cooking spray on a 9 x 13 cake pan.
- Combine all ingredients and mix until well blended. I use a hand mixer which works fine. Pour batter into prepared pan.
- Bake 29 - 35 minutes. Check the times listed on the cake mix box. Cake is done when tooth pick comes out clean.
- 4 oz cream cheese at room temperature
- 8 oz container of Cool Whip defrosted
- 1/4 cup confectioners sugar
- 1 tsp vanilla
- Beat cream cheese until fluffy,
- Add sugar and vanilla and beat again.
- Mix in Cool Whip.
- Store in refrigerator until ready to serve.
- Guava nectar leftover from cake
- Strawberries, sliced - about a cup (I didn't measure but a cup seems right)
- About a 1/4 cup granular sugar - again I didn't measure.
- Put sliced strawberries, guava nectar and sugar in a small sauce pan.
- Cook until strawberries are very soft.
- I used an immersion blender to puree the sauce. You could use a regular blender or leave it chunky.
- Allow to cool before serving.
To serve the cake cut a slice and put a generous helping of the topping on. Then pour some sauce over and enjoy.
Have a fun day!