Mini Brown Butter Bourbon Pineapple Upside Down Cake for Two
A nostalgic pineapple upside down cake made in a cast iron skillet — upgraded with brown butter batter and bourbon caramel for a more balanced, sophisticated flavor. Includes a mini cast iron version for two.
Servings: 2
Calories: 370kcal
Equipment
- 1 6" cast iron skillet
- 1 small saucepan
- 1 mixing bowl
- 1 rubber spatula
- 1 salad plate
Ingredients
For the Bourbon Caramel Topping:
- 1-1/2 tablespoons unsalted butter
- 3 tablespoons dark brown sugar packed
- 1 teaspoon bourbon
- 1/8 teaspoon kosher salt
- 2-1/2 pineapple rings fresh or canned in juice, patted dry
- 1 maraschino cherry optional, for the classic look
- Flaky sea salt such as Maldon, for finishing — a very small pinch
For the Brown Butter Cake Batter:
- 3 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons sour cream
- 1-1/2 tablespoons whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- Brown the butter: Melt 3 tablespoons butter in a small saucepan over medium heat, swirling often. Pull off the heat when you see golden brown bits at the bottom and smell the nuttiness — about 4–5 minutes. Cool for 15 minutes.
- Make the bourbon caramel: Set the mini cast iron over medium-low heat. Melt the 1-1/2 tablespoons butter, stir in brown sugar and salt, and cook for about 2 minutes until bubbly. Take off the heat, add the bourbon (it will sizzle — that's the good stuff), stir, and tilt to coat the bottom evenly.
- Arrange pineapple: Pat rings dry. A 6" skillet fits about 1 full ring in the center with pieces of a second and third ring filling the gaps. Arrange the fruit to cover as much caramel as possible. Add cherries if using.
- Mix the batter: Whisk cooled brown butter with both sugars. Add the egg and whisk well, then stir in vanilla, sour cream, and milk. Sift in the flour, baking powder, baking soda, and salt and fold until just combined.
- Fill and bake: Spoon batter evenly over the pineapple. Bake for 24–30 minutes, until golden and a toothpick comes out clean. The edges will slightly pull away from the pan.
- Cool for 10 minutes, then flip onto a salad plate. Let the skillet rest on the cake for 60 seconds before lifting. While the caramel is still warm and tacky, scatter a very small pinch of flaky sea salt across the top. Serve immediately.
Notes
Nutritional Information (Per Serving — Mini Skillet, 2 Servings)
Note: Estimates based on standard ingredients. The whole mini skillet cake serves 2; values below are per serving (half the cake).
| Nutrient | Amount |
| Calories | ~370 kcal |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Cholesterol | 115mg |
| Sodium | 230mg |
| Total Carbohydrates | 50g |
| Sugars | 33g |
| Protein | 5g |
Date night move: Skip the flip entirely and serve it straight from the skillet with a scoop of vanilla ice cream. Rustic, intimate, and zero cleanup stress.
