Maple Bacon Cake

C.J. Sharpless Recipe

By C.J. Sharpless cjsharpless

30 Min
25 Min

Bacon addicts, unite! This cake tastes like pancakes and bacon together - yes it is a lot of butter... and an entire pound of bacon, but is it worth it? ABSOLUTELY!!!
Now that I have made it once, everyone wants it for their birthday!
Future plans: try making it pineapple upside down variety, with bacon of course!


1 lb
maple bacon (not maplewood smoked)
1 box
butter yellow recipe cake mix
2/3 c
1 1/2 stick
1/2 c
brown sugar, firmly packed
1/2 c
maple syrup
1 stick
1 1/2 c
confectioners' sugar (or more for spreadable consistency)
1/8 c
maple syrup (or 1/2 tsp. maple flavor)

Directions Step-By-Step

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.
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.
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.
Cool in pan for 10 minutes (no more!)and invert cakes out of pan carefully onto plates to cool completely.
Take about 2/3 of the cooled bacon and dice VERY fine.
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.

About this Recipe

Course/Dish: Cakes
Collection: Bring on the Bacon!
Other Tag: For Kids

You May Also Like:



Lisa Anna annayork
Mar 30, 2015
This recipe is a HIT at my job with the kids and adults!

It's a longer process than what is said, but the reactions are worth the time it takes to make it. I made more icing than the recipe instructed, but I'm also an icing buff. I made a maple-only option for those of us who do not eat bacon (myself included), so I did not *personally* try this, but everyone who DID eat it loves it...and when I say loves it... I mean my students and I will be baking several of these this summer for various birthdays because some co-workers want these for birthdays and picnics. My students are always happy to be taste testers and bacon-makers!

You've also helped make a big inside joke with everyone at work- the irony of the Jewish gal making bacon *anything* and doing it well!
Theresa Schmierer theresaus
Nov 21, 2013
I made this for a colleagues 50th Birthday Cake! I made in two layers but rectangle and doubled the recipe. It was amazing and everyone loved it. This did take me way longer than the required time but well worth it.
Tanya White brwnielvr
Dec 6, 2011
I tried this recipe and say it's Family Tested & Approved!
Tanya White brwnielvr
Dec 6, 2011
Really liked it C.J. Thanks for sharing this recipe. when I make it again, I may try the butter cream frosting :)
C.J. Sharpless cjsharpless
Dec 5, 2011
How'd it go, Tanya? I admit, I go "skinny" on frostings usually.
I have to make it a few more times to make it better.
I cheated on a weekend at a cabin - same cake mix, added maple syrup on top of uncooked cake in 9x13 pan. Bake per box. Bought can of good butter cream frosting, and after frosting top, sprinkled diced maple bacon on top and drizzled with more syrup. It went quickly!