Maple Bacon Bundt Cake

A close-up of a Bundt Cake slice with a creamy white glaze, featuring a swirl of cinnamon and pecans inside, topped with whole pecans and crumbly pieces—perfect for fans of decadent treats like Maple Bacon Bundt Cake. - 2

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. - 3

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. - 4

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. - 6

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
In the Test Kitchen
Ingredient Notes
Step By Step Instructions
More Bundt Cakes
Maple Bacon Bundt Cake
Erren’s Top Tips
Variations & Add-Ins
Storage & Freezing
FAQs

Know Before You Scroll

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.

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.

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. - 10

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.

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. - 11

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. - 12

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. - 13

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. - 14

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.

Four panels show steps of mixing maple frosting: 1) cream cheese and butter in a bowl, 2) mixing with beaters, 3) adding powdered sugar and vanilla, 4) electric mixer blending ingredients for a Bundt Cake into smooth maple frosting. - 15

Finish & Serve

Drizzle the glaze over the cooled cake, then immediately sprinkle with the remaining chopped bacon and optional toasted pecans so they adhere.

A bundt cake with a creamy white glaze, topped with pecans and crumbs. The cake has a visible inner layer of pecan filling and a slice missing, revealing its moist, golden interior—perfect for maple bacon cake lovers. - 16

More Bundt Cakes

Sock It to Me Cake
Glazed Lemon Bundt Cake
Brown Sugar Cake

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

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.

Tips

Erren’s Top Tips

Variations & Add-Ins

Storage & Freezing

Nutrition

Can I make this cake ahead of time?

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

Will the bacon stay crisp?

The bacon inside the cake softens slightly, but the topping stays crisp if added after glazing.

Can I use a different pan size?

A standard 10 to 12 cup Bundt pan works best. Smaller pans may overflow.