Preheat oven to 350 degrees. Lightly grease your pan and set aside. Mix together the cake mix, guava puree or juice, eggs, vegetable oil and food coloring (if using). Mix in a mixer on medium speed for about two minutes. Pour the mix into the cake pan and bake according to package directions. Times listed are approximate: 8-9” cake rounds: 22-27 minutes, 9x13 inch pan: (most recommended for this recipe) 30-35 minutes, Cupcakes: 20-23 minutes, Bundt pan: 40-45 minutes, Ramekins 20-27 minutes

Cake is cooked when the cake lightly springs back when pressed or a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow cake to cool completely before topping if desired.

In a mixing bowl, beat the cream cheese on medium speed until light and fluffy (approximately 2-3 minutes). Add the sugar and vanilla and beat in until smooth. Turn the mixer to low and mix in the thawed frozen whipped topping just until folded in. Top on cooled cake then add cooled ganache.

To make the ganache in a medium saucepan bring the guava juice and sugar to a boil. In a bowl, stir together the cornstarch or arrowroot powder and a tablespoon or two of water until a frosting like consistency paste forms. Remove the boiling guava juice mixture from the heat and stir the cornstarch mixture into it. Place the mixture back on the heat and boil for one minute. Remove from heat, stir in the food coloring then place the mixture in the refrigerator to cool to room temperature. Stir mixture prior to glazing. Pour the glaze on top of the cake and spread evenly. Place cake back in the fridge to allow glaze to set.