Guava Bundt Cake – Nothing Bundt Cakes Copycat Recipe
- December 10, 2017
I love Nothing Bundt Cakes. My love for those sweet little bundts is known far and wide, apparently, because when I was in my delivery room somehow three bundt cakes appeared. Yup, I gave birth to a baby boy and a mountain of cake.
Recently I made it my mission to recreate this amazingness. I hunted copycat recipes on Pinterest, and AllRecipes.com. They were OK, moist indeed, but not 100% correct. You see, I wanted a base that was exactly like there’s… but I wanted it to be something that I could add my own flavors into.
I wanted to make a GUAVA BUNDT CAKE. My mission led me to make exactly 6 cakes. I did this for you guys. Not for me. For you.
Alright, so let’s jump in!
NOTHING BUNDT CAKES COPYCAT RECIPE
- 1.5 cups sugar
- 1 tsp salt
- 1 tbsp basking powder
- 1 package cheesecake flavor Jello pudding
- 2 cups self-rising flour
- 1/2 cup ice cold water
- 1/2 cup oil
- 1 cup plain yogurt
- 4 large eggs
- Preheat oven to 350 degrees.
- Combine your dry ingredients first.
- In a separate mixing bowl, combine your wet ingredients. Blend well.
- Mix all the ingredients, whisk well.
- Grease your bundt pan and bake until the edges are golden brown and toothpick comes out clean (oven times may vary, but for me, this was 45 minutes).
Let's get fancy, shall we?
The recipe above yields a gorgeous, delicious moist bundt cake that is delicious in and of itself. It needs nothing. However, I wanted to make a guava bundt cake. If you’d like to make one too, traverse onward with me my friends!
First, we will need two types of guava, pictured below. The right is a candied paste, it’s sticky and goopy and generally hard to work with. The bottom left is frozen pure guava, found in the frozen fruit or smoothie section of your grocery store.
With the light pink guava pulp, before you bake, you simply take a couple scoops of this and mix it into your batter. No major steps, no drama. It starts you off with a nice pink color to your cake, and a light guava-y flavor that doesn’t overpower anything.
Then the paste.
- In order to get this to the consistency that you can actually use it for the cake, you’ll need butter and a pan.
- Melt about a half a stick of butter at a low temperature (remember this is candied guava, so it has sugar already and will burn at a high temp) in your pan, and while that’s melting go ahead and chop up your guava paste. I used about half the package, cut into slices.
- Add them to the butter. Let them melt (this is a slow process, and you’ll need to keep stirring).
- Once it’s all become liquid, scoop it by the spoonful into your cake, and use a toothpick to swirl it into a marble effect. In the photos below I added cinnamon chips because… idk. I wanted to. You can ignore those.
It bakes beautifully and comes out with amazing bits of concentrated guava, while the rest of the cake has a creamy, moist guava flavor. So good.
Now, and this next part is not mandatory, but you may feel obligated to give your newly created bundt cake to your friends and family… and send them harassing text messages.