Maple Bacon Bundt Cake

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Bake this maple bacon Bundt cake with sour cream batter and a sweet maple glaze. Perfect for brunch, holidays, or when you want a bold dessert.

in this article:

Know Before You Scroll

Servings: 12

Prep: 25

Cook: 45

Total Time: 1 10

What You’ll Need

Pantry baking staples, sour cream, maple syrup, bacon, and cream cheese.

Flavor Profile

Sweet maple flavor balanced with salty, smoky bacon and a rich cream cheese finish.

Difficulty Level

Intermediate. The steps are straightforward, but careful layering matters.

Equipment Needed

10 to 12 cup Bundt pan, mixing bowls, electric mixer, skillet, wire rack.

Top Tip

Let the cake cool completely before glazing so the glaze sets instead of soaking in.

Time-Saving Tips

Bake the cake a day ahead and glaze just before serving for the best texture.

Ingredient Swaps

Use toasted walnuts instead of pecans in the streusel if needed.

A close-up of a sliced Maple Bacon Bundt Cake with white icing, visible pecan filling, and chopped pecans on top. Small bowls of pecans and sauce are blurred in the background.

In the Test Kitchen

I’ll never forget the first time I tried a maple-bacon donut on a trip to New York City. I was skeptical, to say the least, but one bite and I was hooked. The sweet-savory balance was unexpectedly perfect, and I knew I wanted to turn that idea into a bacon dessert of my own.

This Maple Bacon Bundt Cake is the result of that inspiration. It walks the line between sweet and savory without tipping into novelty. The sour cream keeps the crumb rich and tender, while a maple-bacon streusel filling bakes right into the center, creating a soft ribbon of flavor instead of a dry layer. Finishing the cake with bacon after glazing is key. It keeps the topping crisp and delivers that salty bite I loved in that first donut.

A Maple Bacon Bundt Cake with white icing drizzled on top, garnished with crushed pecans and bacon bits, sits on a cooling rack with bowls of toppings and glaze in the background.

Ingredient Notes

A variety of baking ingredients are displayed on a white surface, ready to be used in a Maple Bacon Bundt Cake, including eggs, butter, flour, milk, sugar, vanilla extract, pecans, baking powder, baking soda, salt, sour cream, and brown sugar.

Dry Ingredients

Best Choice

All-purpose flour, baking powder, baking soda, and salt measured accurately for a balanced rise.

Substitutions

Gluten-free 1:1 baking flour can be used, but texture may be slightly denser.

Wet Ingredients

Best Choice

Unsalted butter, granulated sugar, eggs, sour cream, pure maple syrup, whole milk, and vanilla extract.

Substitutions

Full-fat Greek yogurt can replace sour cream; whole milk can be swapped for half-and-half.

Filling Ingredients

Best Choice

A mix of brown sugar, pecans, cinnamon, melted butter, and crispy bacon creates a balanced sweet-savory ribbon.

Substitutions

Walnuts can replace pecans, and a pinch of smoked paprika or cayenne adds subtle heat.

Icing Ingredients

Best Choice

Block-style cream cheese, unsalted butter, powdered sugar, pure maple syrup, and milk.

Substitutions

Reduced-fat cream cheese can be used, but the glaze will be thinner.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Go to the printable recipe card instead

Step By Step Instructions

Prep the Pan and Bacon

Preheat the oven to 350°F. Grease and flour a 10 to 12 cup Bundt pan well, making sure to coat all the crevices. Cook the bacon until deeply crisp, then let it cool completely before chopping. Set aside ¾ cup for the streusel and ½ cup for the topping.

A collage shows: a greased Bundt pan, three strips of cooked bacon in a skillet, cooked bacon draining on paper towels, and a bowl filled with crumbled bacon bits—perfect prep for a savory Maple Bacon Bundt Cake.

Make the Streusel

In a bowl, combine the chopped pecans, brown sugar, cinnamon, 1 tablespoon flour, melted butter, chopped bacon, and optional spice. Mix until crumbly and evenly combined. Set aside.

A glass bowl filled with a crumbly mixture of chopped nuts and spices for a Maple Bacon Cake, with a metal fork resting inside, on a white background.

Make the Batter

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each. Add the sour cream, maple syrup, milk, and vanilla extract and mix until smooth. Gradually add the dry ingredients, mixing just until combined. Do not overmix.

A collage of four images shows stages of Maple Bacon Bundt Cake batter preparation: whisked dry ingredients, creamed butter and sugar, dry mix added to wet, and a smooth, creamy batter.

Assemble and Bake

Pour half of the batter into the prepared Bundt pan and spread it evenly. Sprinkle all of the streusel mixture over the batter in an even layer. Top with the remaining batter and gently smooth the surface. Bake for 45 to 55 minutes, until a toothpick inserted into the cake comes out clean. Cool in the pan for 10 to 15 minutes, then invert onto a rack and cool completely.

A four-step collage shows a Maple Bundt Cake being assembled: first, batter in a pan; second, a layer of streusel topping; third, another layer of batter; and fourth, the fully baked cake in the pan.

Make The Glaze

Beat the cream cheese and butter together until smooth. Add the powdered sugar, maple syrup, salt, and enough milk to reach a thick but pourable consistency. Drizzle the glaze over the cooled cake, then immediately sprinkle with the remaining chopped bacon and optional toasted pecans so they adhere.