Starfruit Carambola Upside Down Cake With Cake Mix Recipes

Steps:

• Preheat oven to 350°F.
• Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible.
• Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.
• Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.
• Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts.
• Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate.

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
• For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
• For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
• Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
• Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

Steps:

• Preheat oven to 350°F.
• Bring sugar and water to a gentle boil in a wide (12 inch or more) saute pan. Add the star fruit in a single layer and allow to simmer for 5 minutes, turning over halfway.
• Remove with a slotted spoon and drain in a large sieve or paper towels.
• Melt butter over a low heat in a 12 inch cast iron skillet or other oven proof pan with a handle.
• Remove from heat.
• Stir in the brown sugar and spread it to evenly cover the bottom of the skillet.
• Arrange the star fruit in a single layer on the brown sugar/butter mix.
• Combine the cake mix, pudding mis, eggs, water and oil. Beat for 2 minutes.
• Pour batter gently over the star fruit and bake in the center of the oven for an hour or until toothpick comes out clean.
• Invert over a serving plate as soon as the cake comes out of th oven.

Steps:

• Place the three tablespoons butter in a round 9 inch cake pan and warm it to melt the butter.
• Cover the butter with the brown sugar, then place the star shaped carambola slices and the cherries.
• In a mixing bowl, cream the 1/3 cup butter with the sugar and lemon zest.
• Add, one by one, the eggs and continue beating for four minutes.
• In a separate bowl, combine the flour, baking powder and salt.
• Add the dry ingredients to the mixing bowl, alternating with the milk.
• Pour the batter into the cake pan, and bake at 350 degrees for 50-55 minutes.
• Remove from oven and let cool for 3 minutes, then invert onto a serving plate. Cool completely before serving.