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Star fruit upside-down cake topped with glossy caramelized star fruit slices on a white scalloped plate in a soft pink setting.
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Star Fruit Upside-Down Cake

This Star Fruit Upside-Down Cake is a tropical twist on the classic dessert, featuring caramelized brown sugar–glazed star fruit baked beneath a soft, buttery vanilla cake. Once flipped, the glossy star-shaped fruit creates a breathtaking presentation that’s as beautiful as it is delicious—perfect for brunch, holidays, or an elegant everyday dessert.
Course Cake, Dessert
Cuisine American, Tropical-Inspired
Keyword carambola cake, fruit upside-down cake, star fruit dessert, star fruit upside-down cake, tropical upside down cake
Prep Time 20 minutes
Cook Time 40 minutes
Cool Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 345kcal
Cost $10 for entire recipe

Equipment

  • 9-inch round cake pan
  • parchment paper (optional)
  • Mixing bowls
  • electric mixer or whisk
  • Rubber spatula
  • saucepan

Ingredients

Star Fruit Topping

  • 3 tbsp unsalted butter
  • ½ cup light brown sugar packed
  • 2 ripe but firm star fruits carambola, thinly sliced
  • 1 tsp lemon juice

Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup whole milk

Instructions

Prepare the Pan & Topping

  • Preheat oven to 350°F (175°C). Melt butter in a small saucepan and pour evenly into the bottom of a greased 9-inch cake pan. Sprinkle brown sugar evenly over the butter and drizzle with lemon juice.
  • Arrange star fruit slices in overlapping star patterns across the bottom of the pan. Set aside.

Make the Cake Batter

  • In a bowl, whisk together flour, baking powder, and salt.
  • In a separate bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with milk, mixing just until combined. Do not overmix.

Assemble & Bake

  • Gently spoon batter over the arranged star fruit, smoothing the top.
  • Bake for 38–42 minutes, or until a toothpick inserted in the center comes out clean.

Flip the Cake

  • Cool cake in pan for 15–20 minutes. Run a knife around edges, place a plate on top, and carefully invert. Let the pan lift away slowly to reveal the glossy star fruit topping.

Notes

  • Choose the right star fruit: Use firm, ripe (not overripe) star fruit to keep the star shapes crisp and prevent excess moisture.
  • Slice evenly: Aim for ¼-inch slices so the fruit caramelizes without breaking apart.
  • Reduce bitterness: If your star fruit tastes very tart, soak slices in cold water for 10 minutes, then pat dry before arranging.
  • Prevent sticking: Grease the pan well and invert the cake while still warm (not hot) for the cleanest release.
  • Extra shine: Brush the fruit with a little warm honey or simple syrup after flipping for a glossy finish.
  • Flavor boost: Add ¼ tsp cardamom, ginger, or cinnamon to the batter for subtle warmth.
  • Make it tropical: Replace milk with coconut milk for a richer, island-inspired flavor.
  • Serving tip: Best served slightly warm, with whipped cream or vanilla ice cream.
  • Storage: Store covered at room temperature for 1 day or refrigerate up to 3 days.
  • Food safety note: Star fruit is not recommended for individuals with kidney disease.