Panetela de Guayaba or Guava Panetela is a Puerto Rican sponge cake filled with guava paste, dusted with powdered sugar, and cut into cake bars—the perfect portion of mouth-watering tropical flavors.  

About this Delicious Guayaba Dessert:

This dessert goes by different names. In Cuba, they call it Masa Real but we call it Panetela de Guayaba. This guava dessert is very popular in Puerto Rico. Moreover, you can find them around the island at local bakeries, supermarkets, production lines, and at the mall in different dessert kiosks. Even though I love making panetela from scratch, when I visit the island we enjoy buying them at local stores. Plus, I grew up eating fresh guavas and guava paste so I love sharing guava recipes with you. 

For this recipe, I used my Puerto Rican sponge cake recipe as a base. Some other recipes use cake flour or add shortening to the batter but I rather make a classic sponge cake. It should be noted that you have to use good quality guava paste to achieve a delicious panetela cake. It works amazingly and it melts in your mouth as you eat it. You can play with the cake flavors as well. Here I used almond extract but you can try coconut, vanilla, or lemon. 

How do you make panetela de guayaba or guava panetela?

This is a one-bowl recipe very simple to make.

Slice the guava paste and set aside.

Make the cake batter and divide in equal parts, set aside. 

Grease or cover with parchment paper an 8 x 8 square pan. This step is important because it will help you to release the cake easily. 

Pour one equal part of the batter into the prepared pan. 

Add guava pieces until you cover the whole layer. (See video for reference)

Pour the other part of the cake batter and cover the guava pieces completely. Use an onset spatula to spread the batter carefully.

Bake for 25-35 minutes or until a toothpick comes out clean when inserted through the center of the cake.

After 10 minutes carefully remove it from the pan by flipping it over another plate or pulling up the parchment paper hanging on the sides. 

Let it cool down completely, around 40 minutes before dusting with plenty of confectioner’s sugar on top and cutting.

Cut into evenly squares or as you like it. 

For how long can you store your Panetela de Guayaba?

This dessert tastes better the same day and I can assure you that it won’t last. But also you can store it inside an airtight container. I recommend that the next day you heat it in the microwave for 15-20 seconds before eating. 

This Panetela is a great dessert for any occasion but it is very popular during the holidays. 

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!

OTHER PUERTO RICAN RECIPES FOR YOU:

Puerto Rican Tembleque – Coconut Pudding

Black Bean Empanada Puerto Rican Style

Asopao de Gandules con Bolitas de Platanos Vegano