Maple Bacon Cake Recipes

MAPLE BACON UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
• Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
• In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.

MAPLE BACON CAKE

Steps:

• 1. Cut bacon into 1 inch pieces, cook over med-low heat in skillet - don't make it "crunchy" by cooking too much! Cool on paper towels to absorb excess grease. Set aside.
• 2. PREHEAT OVER TO 350*, Butter and flour two 9" round cake pans. Make the cake according to directions on box, using the 3 eggs, 2/3 cup water, and one stick of softened butter.
• 3. Coarsely mix in half a stick of softened butter with the brown sugar, and sprinkle evenly on the bottom of the cake pans keeping away from the edge about a half inch. Drizzle the syrup over the sugar. Divide the batter among the two pans, pouring over the syrup/sugar mix. Bake for 23-25 minutes, check for doneness with toothpick.
• 4. Cool in pan for 10 minutes (no more!)and invert cakes out of pan carefully onto plates to cool completely.
• 5. Take about 2/3 of the cooled bacon and dice VERY fine.
• 6. FROSTING: Beat one stick butter til creamy, add confectioners sugar one half cup at a time. Add the syrup, being aware of the consistency. frost the gooey side of one cake, sprinkle with the finely diced bacon, top with other cake gooey side DOWN on the bacon. Frost the entire cake and top with remaining 1/3 of the bacon pieces.

MAPLE BACON PANCAKE POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Liberally grease a bundt pan with cooking spray and set aside. Meanwhile, in a large bowl, beat together the cake mix, pudding mix, buttermilk, oil, syrup, eggs, butter and vanilla extract with an electric mixer for about 2 minutes or until combined. Stir in 6 ounces (HALF) of the cooked, chopped bacon pieces. Pour the mixture into the prepared pan.
• Bake the cake for approx. 50-55 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 30 minutes in the pan and then carefully invert to a wire rack set over a sheet of wax paper.
• Into the can of frosting, add the maple extract and the reserved bacon grease. Microwave the frosting for about 30 seconds or until smooth and of pouring consistency.
• Pour the maple frosting evenly over the cake and immediately sprinkle with the remaining chopped bacon. Allow the icing to set, about 20 minutes, before cutting into slices to serve.

OH CANADA MAPLE BACON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Stir cake mix, water, oil, and eggs together in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour cake mixture into prepared pans.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes; cool completely, about 30 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble bacon into a small bowl.
• Beat butter until creamy with an electric mixer in a bowl; slowly beat in 2 cups confectioners' sugar until well blended. Beat maple syrup and vanilla extract into butter mixture until smooth and creamy; beat in remaining confectioners' sugar as needed until frosting mixture is a spreadable consistency. Fold crumbled bacon into frosting.
• Place one cake layer on a serving plate; spread about 1/2 cup bacon frosting evenly over cake. Place second cake layer over the first; spread remaining frosting evenly over sides and top of cake.
• Draw or print a maple leaf shape on a piece of paper. Fold the page in half down the center of the leaf; cut along the outline so that you will have a hole in the paper in the shape of a maple leaf. Center the paper on top of the frosted cake; press down slightly on the cut edges. Sprinkle the open area with red sugar; gently remove the paper stencil.

YUMMY MAPLE BACON CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
• Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.