Guava Pound Cake

Total Time:
40 min
10 min
30 min

4 servings

  • Pound Cake:
  • 1 purchased pound cake
  • 1 pint blackberries, for garnish
  • Powdered sugar, for garnish
  • Guava Cream:
  • 14 ounces whole guavas in syrup
  • 3 ounces sweetened condensed milk
  • 2 ounces cream cheese
  • 1 1/2 tablespoons freshly squeezed lime juice
  • Guava Compote:
  • 14 ounces whole guavas in syrup, cut into 1/2-inch pieces
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
Watch how to make this recipe.
  • For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.

  • For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.

  • For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.

  • To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve.

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    This recipe is featured in:

    Cinco de Mayo