1 Box White Cake Mix
2-1/2 Tablespoons Cornstarch
1 small box Instant Vanilla Pudding
8 oz Cool Whip, thawed
12 oz can Frozen Guava Concentrate
1 Tbsp Sugar
12 oz can Evaporated Milk
Red Food Coloring
Prepare cake according to package instructions with the addition of 1/4 cup guava concentrate to replace 1/4 cup water from the cake directions. Bake in a 9x13 pan.
While the cake is in the oven, prepare the guava glaze by putting the remaining guava concentrate in a saucepan. Mix int eh sugar, cornstarch and food coloring and cook over medium heat until thickened. Set aside to cool.
Prepare the pudding according to teh package directions except using the evaporated milk.
When the cake is done and has cooled, spread the pudding over the top. Then layer the guava glaze by drizzling over the top. Allow the cake to set. Top with Cool Whip.