Maple Bacon Pancake Pound Cake
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
This Maple Bacon Pancake Pound Cake tastes like a fluffy, cakey pancake topped with a thick, scrumptious maple icing and chopped, salty bacon -- aka, it's irresistible!
  • 1 box yellow cake mix
  • 1 small box French Vanilla pudding mix (just the dry mix)
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • ¼ cup maple syrup
  • 4 eggs
  • 1 Tbsp butter extract
  • 2 tsp vanilla extract
  • 1 (12 oz) pkg bacon, cooked and crumbled with 2 tsp bacon grease reserved
  • 1 can cream cheese frosting
  • 2 tsp maple extract
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Domestic Rebel at