Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan, tapping out any excess flour.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps in your dry mixture.

In a separate medium bowl, whisk together the room temperature large eggs, vegetable oil, 1 cup of guava nectar, and vanilla extract until everything is smoothly combined.

Pour the wet ingredients into the dry ingredients. Stir with a spatula or spoon until just combined and smooth, taking care not to overmix. A few small lumps in the batter are perfectly fine!

Pour the cake batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. You want that perfect golden-brown top!

Let the cake cool in the pan on a wire rack for at least 15-20 minutes. It should still be warm, but not piping hot, before you glaze it.

While the cake is cooling, prepare your glaze! In a medium bowl, use an electric mixer to beat the softened cream cheese and unsalted butter until the mixture is light and fluffy. Gradually add the powdered sugar, mixing until it's smooth.

Slowly pour in 3 tablespoons of guava nectar and beat until the glaze is smooth and easily spreadable. If you prefer a thinner glaze, add the remaining tablespoon of nectar, one teaspoon at a time, until you reach your desired consistency. Spread the guava cream cheese glaze evenly over the top of the still-warm (but not hot) cake. Let the glaze set slightly before slicing and serving this tropical treat!