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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.