Preheat oven to 350 degrees F.

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.

Melt butter in the oven in a 9" x 13" baking dish, or in two-12 slot brownie pans.

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}.

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.

Bake 30 to 35 minutes, until golden and a toothpick inserted in the center comes out clean. Cool 10 minutes.

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.