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Nutrition Facts
Serving Size 147 g
(Approx. 10 Servings)
Amount Per Serving
Calories 440 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 410 mg 17%
Total Carbohydrate 56 g 19%
Dietary Fiber 2 g 8%
Sugars 34 g
Protein 5 g
Vitamin A 4% • Iron 8%
Vitamin C 20% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Upside Down Star Fruit Pecan Cake

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

3 large eggs, well beaten
1 cup(s) pineapple juice
1/2 cup(s) vegetable oil
1 white cake mix
1/2 cup(s) pecan pieces
3 Tbsp salted butter
1/4 cup(s) light brown sugar
1 Tsp fresh lemon juice
3 medium starfruits, cut into 1/4 slices, seeds removed
1/3 cup(s) maraschino cherries, halved
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Instructions

1
Preheat oven to 325ºF. Add eggs, pineapple juice, and oil to a large bowl and whisk to combine. Add cake mix and whisk until lump free with no dry spots. Stir in pecan pieces and set aside.
2
In a microwave-safe dish place butter, brown sugar, and lemon juice and cook for 30-second intervals until butter is completely melted. Stir to combine and set aside.
3
Spray a deep 9-inch round cake pan with non-stick spray. Pour butter mixture into pan and spread to cover the bottom.
4
Arrange starfruit slices in pan and place cherries in between the starfruit. Pour cake batter over the top and gently tap pan on counter to even out batter.
5
Bake 40 minutes on middle oven rack until top of cake is browned and a toothpick inserted in the middle comes out clean. Remove from oven and cool for 10 minutes.
6
Place a serving platter upside down on cake pan. Using a pot holder to hold hot pan, place other hand on platter and quickly flip both so cake unmolds onto platter. Slice and serve with whip cream or ice cream if desired.
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