Guava Pound Cake

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside. 
  2. 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. 
  3. 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. 
  4. 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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