1-First step: gather and prep your pan Start by preheating your oven according to the cake mix package directions. Grease a 9×13-inch baking dish so the cake lifts out easily later, or line it with parchment if you prefer extra insurance. Measure all your ingredients before you begin, because this cake moves quickly once the batter is mixed. If your guava juice tastes very sweet, keep that in mind for the glaze and cream layer so you can decide if you want to reduce sugar a little.

2-Second step: mix the cake batter In a large mixing bowl, combine 1 strawberry cake mix, 1 1/3 cups guava nectar or guava juice, 3 eggs, and 1/3 cup coconut oil that is room temperature and liquid. Stir until everything looks well combined. A whisk works well here and helps keep the batter from getting tough. You want the batter smooth, but do not overmix.

3-Third step: bake the cake Pour the batter into the prepared 9×13-inch dish and spread it evenly. Bake according to the package directions, usually about 25 minutes total for this recipe. The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs. If you are using a different oven, begin checking a few minutes early so the cake stays moist. Let it cool completely before adding the next layers. That cooling part matters a lot. If the cake is warm, the cream cheese layer can melt, and the guava topping may slide around. A fully cooled cake gives you clean layers and better texture.

4-Fourth step: make the cream cheese layer In a medium bowl, beat 8 ounces softened cream cheese until fluffy. Add 1/3 cup sugar and 1 teaspoon vanilla, then mix until smooth. Fold in 8 ounces thawed whipped topping until the mixture looks light and creamy. Pop it in the fridge while you make the glaze. Using room temperature ingredients here helps the filling stay silky and easy to spread.

5-Fifth step: cook the guava gel topping In a saucepan, bring 2 cups guava nectar or guava juice and 1/2 cup sugar to a boil over medium heat. In a small bowl, stir together 1/4 cup cornstarch and 3 tablespoons water to make a smooth slurry. Slowly stir the slurry into the boiling guava mixture. Cook for 1 minute, or about 2 minutes if you want a thicker set, stirring constantly until the glaze turns glossy and thick. If the glaze seems thin, cook it a little longer or add a bit more cornstarch slurry and heat again. This is the part that gives the cake its pretty shiny top, so take your time and let it thicken properly. Then cool the glaze before spreading it on the cake.

6-Sixth step: assemble the layers Spread the cream cheese mixture evenly over the cooled cake. Try to make a smooth, even layer all the way to the edges. Next, spread the cooled guava gel over the cream cheese layer. Use a spoon or offset spatula for the cleanest finish. The color contrast between the creamy white layer and pink guava topping is one reason this dessert looks so inviting.

7-Final step: chill and serve Refrigerate the assembled cake until set, ideally at least 2 hours, though overnight chilling makes the texture even better. This gives the layers time to firm up and blend together. Before serving, garnish with fresh guava slices or shredded coconut if you want a tropical look. Slice into 12 pieces and serve cold for the best flavor.