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A Maple Bacon Bundt Cake with white glaze, topped with pecans and crumbled maple bacon, sits on a white plate. A slice is cut and slightly separated, revealing a cinnamon swirl inside the cake.
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Maple Bacon Bundt Cake

A tender sour cream Bundt cake layered with maple-bacon streusel, finished with a silky maple cream cheese glaze and crispy bacon on top.
Course brunch, Dessert, Snack
Cuisine American
Keyword bacon cake, maple bundt cake, maple cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 666
Author Erren Hart

Ingredients

Cake Batter

  • 2½ cups all-purpose flour
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter 1½ sticks, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • ¼ cup pure maple syrup
  • ¼ cup whole milk
  • 1½ tsp vanilla extract

Maple-Bacon Streusel Filling

  • ¾ cup pecans chopped
  • ½ cup brown sugar packed light
  • 1 tbsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 1 tbsp melted butter
  • ¾ cup cooked crispy bacon chopped
  • Optional: ¼ tsp cayenne or smoked paprika

Maple Cream Cheese Glaze

  • 4 oz cream cheese softened
  • 1 tbsp unsalted butter softened
  • 1½ cups powdered sugar
  • 2 tbsp pure maple syrup
  • 1–2 tbsp milk
  • Pinch of salt

Topping

  • ½ cup cooked crispy bacon chopped (for garnish)
  • Optional: 2 tbsp chopped toasted pecans
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
  • Cook the bacon until crispy. Let cool and chop. Divide for filling and topping.
  • Make streusel filling: In a bowl, combine pecans, brown sugar, cinnamon, flour, melted butter, chopped bacon, and optional spices. Mix until crumbly. Set aside.
  • Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  • Cream butter and sugar in a large bowl until light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Mix in sour cream, maple syrup, milk, and vanilla until smooth.
  • Add dry ingredients gradually to wet, mixing just until combined.
  • Assemble: Pour half the batter into prepared pan. Sprinkle all of the streusel over batter. Top with remaining batter and smooth.
  • Bake 45–55 minutes, or until a toothpick comes out clean. Cool in pan 10–15 minutes, then invert and cool completely.
  • Make glaze: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, salt, and milk to reach drizzling consistency.
  • Glaze the cake: Once completely cool, drizzle glaze over the top.
  • Finish with toppings: Sprinkle with remaining crispy chopped bacon and optional toasted pecans while glaze is still soft so it sticks.

Video

Notes

Erren’s Top Tips

Grease the Bundt pan generously and use a pastry brush to reach every groove. Let the cake cool slightly before unmolding so it releases cleanly. Always add the bacon topping while the glaze is soft so it sticks without sinking.

Variations & Add-Ins

Add a tablespoon of bourbon to the glaze for a deeper maple flavor. Swap pecans for walnuts in the streusel if you prefer a stronger bite. For extra spice, add a pinch of black pepper to the streusel along with the cinnamon.

Storage & Freezing

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For freezing, wrap the unglazed cake tightly and freeze for up to 2 months. Thaw overnight and glaze before serving.

Nutrition

Calories: 666 | Carbohydrates: 80g | Protein: 9g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 414mg | Potassium: 219mg | Fiber: 2g | Sugar: 56g | Vitamin A: 724IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 2mg