Love that salty-sweet flavoring? Why not make this Maple Bacon Pound Cake? It’s the perfect way to make an amazingly sweet dessert with just a little bit of salty kick! This recipe is great for any time of year.
Make sure to check out my Maple Bacon Spice Cupcakes for a mini version of this popular recipe, and all of my party desserts.
If you love bacon, you’re going to love this easy cake recipe. The texture of the pound cake paired up with the sweet glaze on top makes for one of my favorite desserts during the holiday season.
The best part about this easy pound cake recipe is that it makes more than enough to share!
Ingredients Needed
- 1 pound thick-cut bacon
- 4 Tbsp. brown sugar – divided
- 6 large eggs – room temperature
- 2 cups sugar
- 1 Tbsp. + 1 tsp. pure vanilla extract – divided
- 1 ¾ cup sour cream
- 1 cup vegetable oil
- 3 ⅓ cups All-Purpose flour
- 3 tsp. baking powder
- 7 Tbsp. pure maple syrup – divided
- 2 Tbsp. unsalted butter
- 2-3 tablespoons heavy cream
- ¾ cup powdered sugar
How to make Maple Bacon Pounds Cake
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with foil, then place a cooling rack on top of the lined baking sheet.
- Combine 5 Tbsp. maple syrup and 2 Tbsp. brown sugar and stir to combine.
- Line the bacon across the cooling rack; brush each slice with the maple brown sugar sauce. Bake for 15 minutes. Remove from the oven, flip the bacon, brush again with the maple brown sugar sauce and bake for an additional 15 minutes or until the bacon is crisp. Remove from the oven and set aside to cool.
- Reduce the oven to 340 degrees F.
- Grease a 10-cup bundt cake pan
- Add the sugar to a large mixing bowl, then add the eggs and whisk to combine.
- Add in the vegetable oil, sour cream, and 1 Tbsp. vanilla. Stir to combine.
- Add the flour and baking powder and stir to just combine.
- Pour the batter into the pan and bake for 50-55 minutes or until a knife comes out clean when tested.
- Remove the cake from the oven and let cool.
- While the cake is cooling, make the maple glaze. Add 2 Tbsp. maple syrup, heavy cream, butter and 2 Tbsp. brown sugar to a medium-sized microwave-safe bowl. Heat for 1 minute, then whisk to smooth. Heat for another minute or until the mixture is bubbling.
- Remove the bowl from the microwave and add the powdered sugar and 1 tsp. vanilla and stir to combine. You should be able to easily drizzle the glaze. If it is too thin, add a bit more powdered sugar, if it’s too thick add a little more heavy cream.
- Carefully flip the bundt cake onto a cooling rack to remove from pan. Chop the candied bacon. Drizzle the maple glaze over the cake, then top with the chopped bacon and serve.
Recipe FAQs and Notes
Can you use cooked bacon bits on this cake?
You can! If you’re looking for a simple way to cut down on the cooking and prep time, buying and using already cooked bacon pieces may be the way to go.
How do you know when a pound cake is done baking?
The easiest way to tell and be sure that the pound cake is done baking is to insert a toothpick into the pound cake once the baking time has passed. If the toothpick comes out clean, you know that it’s done and ready to take from the oven.
Can you freeze pound cake?
Absolutely. Just be sure to wrap it really well in saran wrap to keep out the cold air. I wrap it in saran wrap and then store pieces in a sealable bag just to be certain.
Recommended kitchen resources for this recipe
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Enjoy these other cake recipes
Maple Bacon Pound Cake Recipe
Maple Bacon Pound Cake
Love that salty-sweet flavoring? Why not make this Maple Bacon Pound Cake? It's the perfect way to make an amazingly sweet dessert with just a little bit of salty kick! This recipe is great for any time of year.
Ingredients
- 1 pound thick-cut bacon
- 4 Tbsp. brown sugar - divided
- 6 large eggs - room temperature
- 2 cups sugar
- 1 Tbsp. + 1 tsp. pure vanilla extract - divided
- 1 ¾ cup sour cream
- 1 cup vegetable oil
- 3 ⅓ cups All-Purpose flour
- 3 tsp. baking powder
- 7 Tbsp. pure maple syrup - divided
- 2 Tbsp. unsalted butter
- 2-3 tablespoons heavy cream
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with foil, then place a cooling rack on top of the lined baking sheet.
- Combine 5 Tbsp. maple syrup and 2 Tbsp. brown sugar and stir to combine.
- Line the bacon across the cooling rack; brush each slice with the maple brown sugar sauce. Bake for 15 minutes. Remove from the oven, flip the bacon, brush again with the maple brown sugar sauce and bake for an additional 15 minutes or until the bacon is crisp. Remove from the oven and set aside to cool.
- Reduce the oven to 340 degrees F.
- Grease a 10-cup bundt cake pan
- Add the sugar to a large mixing bowl, then add the eggs and whisk to combine.
- Add in the vegetable oil, sour cream, and 1 Tbsp. vanilla. Stir to combine.
- Add the flour and baking powder and stir to just combine.
- Pour the batter into the pan and bake for 50-55 minutes or until a knife comes out clean when tested.
- Remove the cake from the oven and let cool.
- While the cake is cooling, make the maple glaze. Add 2 Tbsp. maple syrup, heavy cream, butter and 2 Tbsp. brown sugar to a medium-sized microwave-safe bowl. Heat for 1 minute, then whisk to smooth. Heat for another minute or until the mixture is bubbling.
- Remove the bowl from the microwave and add the powdered sugar and 1 tsp. vanilla and stir to combine. You should be able to easily drizzle the glaze. If it is too thin, add a bit more powdered sugar, if it’s too thick add a little more heavy cream.
- Carefully flip the bundt cake onto a cooling rack to remove from pan. Chop the candied bacon. Drizzle the maple glaze over the cake, then top with the chopped bacon and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 797Total Fat: 44gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 160mgSodium: 809mgCarbohydrates: 81gFiber: 1gSugar: 52gProtein: 20g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician ,or other medical professionals.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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