Guava Cream Cheese Dump Cake is my kind of low-effort dessert: a buttery cake-mix topping over a sticky-sweet guava layer with little pockets of tangy cream cheese. It’s rich, a little messy in the best way, and it scratches that pastelito itch without any rolling or folding.

The flavor here is straight-up guava and vanilla, with that familiar golden cake crust on top. I like leaving the cream cheese a bit marbled instead of perfectly smooth, because you get bites that are extra creamy next to bites that are all guava.

This is one of my favorite 9×13 desserts for weekends, potlucks, and holiday tables. It’s especially good with coffee, and it holds up well if you need something you can slice and serve without fuss.

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Why You’ll Love This Recipe

Real Cuban bakery vibes: The guava + cream cheese combo is classic, and it really does remind me of pastelitos in dessert form.

Minimal prep: You don’t need a mixer or any fancy steps, and it’s all built right in the baking dish.

That buttery top: The cake mix and melted butter bake into a crisp, golden layer with softer bits underneath.

Easy to slice and share: It’s a true 9×13 situation, so it’s great for feeding a group without making multiple batches.

Flexible add-ons: Pecans and cinnamon are optional, but they’re a nice touch if you want a little crunch and warmth.

Key Ingredients

Guava and Cream Cheese Layer

Guava paste: This is the main flavor, so I try to buy a brand I already like. It’s firm out of the package, but it softens easily and turns into that thick, glossy guava layer.
Guava nectar or water: Guava nectar gives a little more fruit flavor, but water works fine. You just need enough liquid to help the paste loosen up and spread.
Cream cheese: Use full-fat if you can, and make sure it’s softened so you can dollop and spread without tearing up the guava layer. I like leaving some thicker patches for a marbled look.
Vanilla extract: A small amount makes the cream cheese taste more like a dessert filling instead of plain cream cheese.
Kosher salt: Don’t skip it. It keeps the guava layer from tasting flat and helps the sweetness feel more balanced.

Cake Topping

Yellow cake mix: The standard boxed mix is exactly what I use here. Butter cake mix or vanilla cake mix work too if that’s what you have.
Unsalted butter: Melted butter is what makes the top bake up golden and rich. Try to drizzle it as evenly as you can so you don’t end up with dry patches of mix.
Pecans (optional): These add crunch and a little toasty flavor. If you like nuts in desserts, it’s worth doing.
Ground cinnamon (optional): This is subtle, but it’s nice with guava and makes the topping smell like a bakery case.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish.
Soften the guava: Microwave the guava paste with guava nectar or water in 30-second bursts until it’s soft and spreadable, then stir until smooth.
Spread the guava: Spread the guava mixture evenly in the bottom of the baking dish.
Add the cream cheese: Dollop the softened cream cheese over the guava layer, then gently spread it in patches or leave small pockets for a marbled look.
Add the cake mix: Sprinkle the dry cake mix evenly over the cream cheese layer.
Add the butter: Drizzle the melted butter evenly over the cake mix, aiming to moisten as much of the surface as you can. Sprinkle pecans and cinnamon on top if you’re using them.
Bake: Bake for about 40 to 50 minutes, until the top is deep golden and the edges are bubbling.
Cool: Let the cake cool for about 15 minutes before serving so the layers can set up a bit.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Warm the guava until it’s truly spreadable. If it’s still a little stiff, it won’t level out nicely in the pan. I microwave just until I can stir it smooth, not boiling hot.

Go gentle with the cream cheese layer. You’re not trying to perfectly frost it. A few thicker patches are nice and they bake up like little cheesecake pockets.

Press down any dry cake mix spots. If you see powdery areas after adding butter, lightly press them with a fork so they moisten and brown more evenly.

Watch the edges for doneness. When the sides are bubbling and the top is a deeper golden brown, it’s usually ready. If the top is still pale, give it a few more minutes.

Add a little lime if you like. A quick squeeze of lime into the guava layer wakes the whole thing up, especially if your guava paste is very sweet.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or café con leche: This is my go-to pairing, especially if you’re serving it as an afternoon dessert. Something hot and not too sweet works well here.
Vanilla ice cream: A scoop on the side is great if you’re serving the cake warm. It’s simple and doesn’t compete with the guava.
Whipped cream: A small dollop is plenty since the cake is already rich. I like it best when the whipped cream isn’t too sweet.
Fresh fruit: Sliced strawberries or pineapple are nice on the plate if you want something fresh next to the guava and butter.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. The guava layer firms up when it’s cold, which actually makes the slices a little neater.

To serve, I usually rewarm individual pieces briefly so the guava softens again. The microwave is easiest, but you can also warm slices in a low oven.

You can make this recipe ahead and keep it in the fridge, then serve it the next day. It’s good slightly warm, but it’s also fine at cool room temp if it sits out for a bit before serving.

If you want it to last longer, you can freeze individual portions and thaw in the fridge overnight. The topping will soften some after freezing, but the flavor is still good.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use guava jam or guava jelly instead of guava paste?

Yes. Use about 1 1/2 cups guava jam or jelly and skip the thinning step with nectar or water. Spread it right in the pan, then continue with the cream cheese and topping.

Why do I have dry patches of cake mix on top?

That usually means the butter didn’t reach some areas. Drizzle slowly and aim for even coverage, then lightly press any dry spots into the butter with a fork before baking.

Can I swap the yellow cake mix?

Definitely. Butter cake mix and vanilla cake mix both work well and keep the flavor in the same lane. I wouldn’t use chocolate here unless you really want a stronger change.

How do I know when it’s done?

Look for a deep golden top and bubbling around the edges. If the center still looks very pale and dry, bake a little longer and check again in a few minutes.

Do I have to use pecans?

No, you can leave them out. The cake is still great without nuts, and the topping stays more evenly crisp if you prefer it that way.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Guava Cream Cheese Dump Cake

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Prep Time: 15

Cook Time: 45

Total Time: 1

Serving Size: 12

Easy guava cream cheese dump cake with a buttery cake mix topping