Mini Maple Bacon Upside Down Cakes

Hi, Deb again from Cooking on the Front Burner with a recipe dedicated to bacon month!  Did you know that August 31st is international bacon day?  I didn’t until I read about it on Julie’s post.  So when I was trying to decide on what to make for my semi-monthly dessert post, I thought why not try something with bacon.  Everyone likes bacon, right?? But what to make was the question….


I wasn’t feeling too original in creating something myself… I didn’t want to screw this up.  Waste not want not – that’s my bacon motto!  So after some searching, this recipe appealed to me on many levels… bacon (duh), pecans and maple…. the combo of these flavors made for a tasty dessert.  I did make one change to the recipe – I made only half and instead of using a 9×9 pan, I used a individual brownie pan that has 12 slots.


See how cute these look and they make a great single serving (or eat two!).  These are best served warm but I did microwave some of the leftovers and that worked well too…


So how are you celebrating bacon month?  I’m partial to BLT’s – with a fresh fat juicy tomato, 3 slices of super crisp bacon, garden leaf lettuce, toasted white bread and real mayo with fresh pepper and sea salt… my favorite sandwich that I only eat when fresh tomatoes are in season.


And for dessert… well, I’ll have one of these:


Mini Maple Bacon Upside Down Cakes

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 16 servings
Author Betty Crocker


  • 6 slices maple smoked bacon
  • 3/4 cup butter
  • 1 1/2 cups coarsely chopped pecans
  • 2/3 cup packed dark brown sugar
  • 1/2 cup real maple syrup
  • 1 teaspoon vanilla
  • 1 box white cake mix
  • 8 ounces sour cream
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon almond extract


  1. Preheat oven to 350 degrees F.
  2. Cook bacon over medium heat in a large skillet until crispy. Drain bacon on paper towels and then chop into large pieces. Reserve 2 tablespoons bacon grease.
  3. Melt butter in the oven in a 9" x 13" baking dish, or in two-12 slot brownie pans.
  4. Cook pecans in reserved bacon grease until light brown, stirring occasionally. Add brown sugar, syrup, and vanilla to pecans; stir to combine. Cook, stirring frequently, until sugar is dissolved. pour mixture into baking dish {or spoon into brownie pans}.
  5. In a large bowl, whisk together cake mix, sour cream, milk, oil, and eggs until combined and smooth, about 2 minutes. Whisk in almond extract. Pour batter over pecans.
  6. Bake 30 to 35 minutes, until golden and a toothpick inserted in the center comes out clean. Cool 10 minutes.
  7. Run a knife around the edge of the cake to loosen it from the dish. Place a heat proof serving plate (top side down) on top of the baking dish. Carefully flip the cake over and let sit for 1 minute. Remove baking dish and sprinkle with bacon! Serve warm...maybe with ice cream.

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