I recently was gifted a big, beautiful bowl of star fruit from my neighbor’s tree, and I immediately started thinking about what I could bake with them. Their natural star shape is just too pretty not to show off! That’s when it hit me, why not turn them into an upside down cake?

Star fruit upside down cake with cherries on top.


 

Similar to a classic pineapple upside down cake, this version has that same buttery brown sugar topping, but with a fun tropical twist. The star-shaped fruit with bright cherry centers bake into the most adorable flower-like design. It’s unique, eye-catching, and guaranteed to have everyone asking, “What is that?” before they even take their first bite.

Slice of star fruit upside down cake on a white plate.

Why You’ll Love Star Fruit Upside Down Cake

Naturally beautiful presentation – The star fruit and cherry centers look like little flowers.

Soft, tender cake – A simple vanilla cake that pairs perfectly with the caramelized topping.

Tropical twist on a classic – Like pineapple upside down cake, but more unique.

Easy, everyday ingredients – No complicated steps or specialty equipment.

Perfect for entertaining – A total showstopper for brunch, showers, or spring gatherings.

What you need

Ingredients needed to make star fruit upside down cake.

Ingredient Notes

Star Fruit (Carambola) – Choose firm, bright yellow fruit with lightly browned edges. Avoid fruit that is overly green (too tart) or overly soft.

Maraschino Cherries – These add a pop of color and sweetness. Be sure to drain them well before placing in the fruit centers.

Light Brown Sugar – Creates that caramelized, glossy topping. Dark brown sugar can be used for a deeper molasses flavor.

Butter – Used in both the topping and the cake. I like salted butter for the best flavor.

Milk – Whole milk works best for richness, but 2% can be substituted.

Baking Powder – Make sure it’s fresh for proper rise.

Slicing star fruit on cutting board.

How to Make Star Fruit Upside Down Cake

Preheat oven to 350°F. Pour melted butter into a round cake pan and stir in brown sugar and water.

Arrange star fruit slices in the pan and set aside.

Mix dry ingredients in one bowl. Add milk, butter, egg, and vanilla; beat until smooth.

Pour batter over fruit layer. Bake 30–35 minutes until a toothpick comes out clean.

Cool 10–15 minutes, then invert onto a serving plate. Add cherries on top.

Star fruit slices in cake pan with brown sugar butter mixture.

Quick Tips for Success

Slice star fruit evenly (about 1/4-inch thick) for the prettiest look.

If your fruit is very juicy, lightly pat slices dry before arranging.

Don’t let the cake cool too long before inverting or the topping may stick.

Run a knife around the edge before flipping to loosen the sides.

Place your serving plate upside down on the pan first, then flip confidently in one motion.

Cake batter in pan.

Frequently Asked Questions

What does star fruit taste like? It has a mild, lightly sweet flavor with a hint of citrus. When baked, it becomes tender and slightly caramelized.

How do I store leftovers? Cover tightly and store at room temperature for up to 1 day or refrigerate for up to 3 days. Bring to room temperature or warm slightly before serving.

Can I make this ahead of time? Yes! Bake earlier in the day and keep covered. For best texture, serve the same day.

Can I freeze this cake? It’s not ideal, as the fruit topping can become watery when thawed.

Serving star fruit upside cake.

Related Recipes

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Star fruit upside down cake with slice taken out.
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Star Fruit Upside Down Cake

Lise Sullivan Ode
This Star Fruit Upside Down Cake is a tropical twist on the classic pineapple version. An easy dessert perfect for entertaining.
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 10
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Ingredients
 

For the fruit layer

  • 2 tablespoons butter, melted
  • 1/3 cup dark brown sugar, packed
  • 1 tablespoon water
  • 3 star fruit, cut into 1/4” slices
  • 9 maraschino cherries, cut in half (for 18 total halves)

For the cake batter

Instructions
 

  • Preheat oven to 350°F. Pour 2 tablespoons melted butter into a 9×1 ½-inch round cake pan. Stir in dark brown sugar and 1 tablespoon water. Cut the star fruit into ¼-inch slices and arrange them in a single layer on the bottom of the cake pan. Set aside.
  • In a large bowl, combine flour, sugar, and baking powder. Add milk, softened butter, egg, and vanilla. Beat by hand until completely smooth and combined. Pour the batter evenly into the prepared pan.
  • Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Let cool for 10-15 minutes. Loosen sides with a butter knife and invert cake onto plate. Place cherry halves in the center of each star. Serve warm.
  • Cover tightly and store at room temperature for up to 1 day. Store covered in the refrigerator for up to 3 days. Warm individual slices in the microwave for 10–15 seconds to refresh the caramelized topping. Not recommended, as the fruit topping can release moisture and become watery after thawing.

Notes

If you don’t like maraschino cherries, you can substitute pomegranate seeds for a fresher, more natural pop of color. They add a bright, slightly tart contrast to the sweet caramelized topping and make a beautiful jewel-like center in each star fruit slice.
Calories: 234kcal, Carbohydrates: 38g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 155mg, Potassium: 98mg, Fiber: 1g, Sugar: 24g, Vitamin A: 281IU, Vitamin C: 9mg, Calcium: 84mg, Iron: 1mg

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