Pastel de Guayaba {Guava Cake}

Pastel de Guayaba (Guava Cake) is a moist and delicious cake that I love to make for the holidays.  From the moment you start making the Guava-sauce up until you take this cake out the oven, your house will smell SO unbelievably delicious.  I just love the combination of cinnamon and guavas.  To me, that is what Christmas should smell like.  It's amazing.

The taste is similar to a spice cake.  The first time my sister-in-law tried this cake, she said it was like biting into a guava. 

Pastel de Guayaba


  • 2-1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 cups Guava-sauce
  • 1 cup coarsely chopped pecans (optional)

Preheat oven to 350F.  Grease and flour a 10-inch round pan.

In a medium bowl, combine the flour, cinnamon, salt, baking soda and baking powder; set aside.

In a large mixing bowl, whisk together the oil and sugar.

Add the eggs, one at a time, until well combined.

Whisk in the guava-sauce.

Add one third of the flour mixture, stirring well until the flour disappears.  Repeat with the remaining flour.

Stir in the chopped pecans.

Pour batter into the prepared cake pan.

Bake at 350F for  or until a toothpick inserted in the center comes out clean, about 50 to 55 minutes.  Cool in pan for 10 minutes.  Remove cake from pan and place on a wire rack to cool until room temperature.

Place cake on serving platter and top with powdered sugar.  Enjoy!!!

Wrap any leftover cake in aluminum foil.  This cake tastes even better the next day!



Another one of my favorite Fall fruits are guayabas (guavas).  Guavas are a delicious fruit with an intense aroma.  Just having them in my kitchen makes the whole house smell absolutely yummy.

But if you really want your house to smell good, especially for the holidays, then I recommend making guava-sauce.  It's like applesauce, but made with guavas instead.   You can use guava-sauce in cakes, muffins, danishes and empanadas

*Guavas are rich in Vitamin C.  One guava contains 4 times the amount of Vitamin C as an orange.  (Thank you, Wikipedia!)


  • 2 pounds guavas
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Cut guavas in half cross-wise.

With a small spoon or melon baller, scoop out the guava seeds.  Don't throw them away!  Store them in an airtight container in the refrigerator to use in another recipe, I will share in the next couple of days.  (Guava seeds are edible, but I prefer my guavasauce without seeds.)

Place the guavas in a 2qt. saucepan.  Add the sugar, cinnamon and water.  (The cinnamon really enhances the guava flavor.) 

Cook the guavas over medium heat for 20 minutes, or until the guavas are very tender.  Use a potato masher to break up the guayaba into little pieces.  If you don't like a chunky guava-sauce, puree with an immersion blender, food processor or blender.