Star Fruit Upside Down Cake

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This Star Fruit Upside Down Cake is a tropical twist on the classic pineapple version. An easy dessert perfect for entertaining.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 35

Servings

Calories 234kcal

Author Lise Sullivan Ode

Ingredients

For the fruit layer

2 tablespoons butter, melted
⅓ cup dark brown sugar, packed
1 tablespoon water
3 star fruit, cut into ¼” slices
9 maraschino cherries, cut in half (for 18 total halves)

For the cake batter

1 ⅓ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
⅔ cup milk
¼ cup butter, softened
1 egg, room temperature
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Pour 2 tablespoons melted butter into a 9x1 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.

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