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Ji Grenadia Guava and Cheese Bundt Cake

Prep time: 10 minutes Cook time: 45-50 Serves: 12 Ingredients 1 cup warm water 1 cup Ji Grenadia Powder 2 eggs(Cracked open and beaten in a separate small bowl) 1/2 cup vegetable oil 1 box Betty Crocker Super Moist Vanilla Cake Mix (15.25 ounce box) 1 cup all purpose flour 12 ounces Cream cheese (leave cream cheese on the counter for at least 30 to 40 minutes so that it can come close to room temperature it is easier to mix ) 4 tbsp powdered sugar 7 ounce pack of Guava paste ( I recommend that you refrigerate the guava paste for at least three hours so that it is nice and stiff and easy to work with) Coating Bundt Pan 1 tbsp butter 1 tbsp all purpose flour Drizzle 4 TBSP warm water 2 tbsp Ji Grenadia 1 & 1/2 cups powdered sugar 1 tbsp powdered sugar for dusting Instructions Preheat oven to 325° . In a large bowl add 1 cup of warm water, one cup Ji Granadia Powder. Mix well until the Grenadia powdered has dissolved into the warm water. Then add your beaten eggs and vegetable oil. Mix until everything is combined. Add your cake mix 1 cup at a time and gently fold in. Then add 1 cup of all purpose flour and gently fold in. Set cake mix aside. In a separate bowl combine cream cheese and 4 tablespoons powdered sugar until well combined. Take your Bundt pan and butter it liberally with 1 tablespoon of butter, add 1 tablespoon all-purpose flour to the pan. Tilt your pan in a circular motion until the flour has coated the entire pan so that the cake does not stick to the pan when it is time to release the cake. Now let’s layer your cake. Add half of your cake batter to the Buttered and Floured Bundt pan (be sure to smoothen the cake batter so that it is leveled) Add small 1 tablespoon dollops of the cream cheese mixture on top of the cake mix batter, then add thin slices of guava paste. Next add the second half of the cake mix then add remaining cream cheese in dollops and slices of guava paste. Slide cake into the center of your oven and bake at 325° for 45 to 50 minutes. Please be aware that when you slide your knife into the cake to check to see if it’s ready the sides of the cake will be ready but where you added the guava and the cream cheese may come out wet, that is OK. After 45-50 minutes your cake will be fully cooked. Pull cake out of the oven and let rest for 30 minutes before releasing from pan. Flip cake over into a decorative platter and allow cake to cool completely before adding passion fruit juice drizzle. Passion fruit drizzle: In a small bowl combine 4 tablespoons of warm water 2 tablespoons Grenadia powder and 1 & 1/2 cups powdered sugar, mix well with fork until all powdered sugar lumps have dissolved. Drizzle the Ji Grenadia icing over the cake and allow it to harden before dusting with powdered sugar. To dust with powdered sugar add 1 tablespoon of powdered sugar to a metal strainer and shake over the cake so that the powdered sugar rains over the cake. Serve cake by itself or serve with sherbet Ice cream.  

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