1-First step: Prep the pan and oven Start by preheating your oven to 350°F. Lightly grease a 9 by 13 inch baking pan, or line it with parchment if you want easier lifting later. This first step matters because the cake batter is quick to mix, so it helps to have the pan ready before you begin.

2-Second step: Mix the cake batter In a large mixing bowl, combine the strawberry cake mix, 1 1/3 cups guava nectar or juice, 3 large eggs at room temperature, and 1/3 cup coconut oil. Mix until smooth and fully combined, but do not overmix. The batter should look thick, glossy, and evenly pink.

3-Third step: Bake the cake Pour the batter into the prepared pan and spread it into an even layer. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Every oven is a little different, so start checking near the 25-minute mark.

4-Fourth step: Cool the cake completely Let the cake cool in the pan on a wire rack until completely cool. This is important because the cream cheese layer will melt if the cake is still warm. A fully cooled base also helps the toppings stay neat and slice cleanly later.

5-Fifth step: Make the cream cheese layer In another bowl, beat 8 ounces softened cream cheese with 1/3 cup sugar and 1 teaspoon vanilla until smooth. Fold in 8 ounces thawed whipped topping until the mixture is fluffy and spreadable. If you want a more stable texture, chill the mixture for 10 minutes before spreading.

6-Sixth step: Spread the creamy topping Once the cake has cooled completely, spread the creamy mixture over the top for that irresistible layer everyone will love. Use an offset spatula or the back of a spoon to make the surface smooth. Try to spread all the way to the edges so every slice gets a full bite of the middle layer.

7-Seventh step: Cook the guava gel topping In a saucepan, whisk together 2 cups guava nectar or juice, 1/2 cup sugar, 1/4 cup cornstarch, and 3 tablespoons water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. This usually takes a few minutes once it starts to heat. If you are worried about lumps, whisk the cornstarch with the water first before adding it to the pan.

8-Eighth step: Cool the topping slightly Take the pan off the heat and let the guava gel cool for a few minutes. You want it warm and pourable, not piping hot, so it sits nicely on the cream layer without melting it. If the topping gets too thick, you can stir in a splash of guava juice to loosen it.

9-Ninth step: Add the guava gel layer Carefully spread the cooled guava topping over the cream cheese layer. Move gently so the white filling stays in place underneath. The bright pink glaze is what gives this Easy Guava Cake its signature look, so take your time and cover the whole surface.

10-Final step: Chill, slice, and serve Refrigerate the assembled cake for at least 2 to 4 hours, or until the topping is set. This chilling time helps the layers firm up and makes slicing much easier. Cut into squares and serve cold for the best texture and flavor.