This is my take on some amazing maple bacon cake pops that break down the barrier between breakfast and dessert, now even easier to make with the invention of the convenient cake pop maker.
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About These Maple Cake Pops
Cake pops/cake balls may be the perfect dessert in the same way crispy bacon may be the perfect breakfast food. With thinking like that, it's a wonder more people haven't tried mixing them together.
Not only is bacon great in savory foods like this bacon butty sandwich, the amazing mixture of sweet, salty, smoky, and savory works amazingly in these maple bacon cake balls as well.
While it might be an overwhelming combination in a more substantial dessert, the bite-sized properties of the cake ball make it an ideal vehicle for this terrific treat for your taste buds.
Plus, the cake pop maker makes this recipe even easier. Check out the best cake pop maker options here if you don't already have one in your kitchen, as well as how to make cake pops with a cake pop maker.
Ingredients
- vanilla cake mix from a box - Vanilla cake is probably your best option here for making a quick maple base but you could try to mix things up with another type of dessert. Chocolate cake for example, since who would ever pass up chocolate and bacon? Maybe even a marbled cake combining the vanilla maple and chocolate.
- maple syrup - Opt for pure maple syrup.
- bacon strips - You can go with your favorite or whatever you have on hand but I personally like thick cut.
*Check recipe card for full ingredients and amounts.
How to Make Maple Bacon Cake Balls
- Make the batter. Whisk the cake ball ingredients together to form a batter. Plug in the cake pop maker to preheat it.
- Bake. Working quickly, use a teaspoon to transfer the batter to the cake pop maker holes to just below the top (so that they don't overflow when baking). Close the lid and bake them for around 4 minutes, or until baked through. Repeat with the rest of the batter.
- Make icing. Mix all icing ingredients until creamy. Cover and reserve.
- Cook the bacon. Cook bacon strips in a skillet at medium temperature until golden brown on both sides. (You could even grill the bacon strips for extra smoky flavor.) Remove excess grease and cut them into tiny squares. Add them to a bowl with ½ tbsp. maple syrup and mix well to coat.
- Coat. Drizzle the icing over the cake balls and top with the glazed bacon bits. Insert treat sticks into the center of the cake balls, if desired. Serve.
Chef's Note: If you're a little daring and just can't satisfy your sweet tooth, you could also try dipping the cake balls in icing instead of just drizzling it on.
Storage Notes
- Fridge: Because these cake balls have a meat-based topping, they should be stored in the fridge in an airtight container for up to 4 to 5 days.
- Freezer: They can be frozen for up to 2 to 3 months. Thaw in the fridge.
❤️ More Cake Pop Maker Recipes You Will Love
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📋Recipe
Maple Bacon Cake Pops
Ingredients
For the cake balls
- 6 ½ ounces vanilla cake mix - from a box
- 2 tablespoons maple syrup
- 1 egg
- 2 ½ tablespoons vegetable oil
- ⅓ cup water
For the icing
- ¼ cup powdered sugar
- 2 tablespoons maple syrup
Topping
- 3 bacon strips
- ½ tablespoon maple syrup
Instructions
- Plug in a cake pop maker to preheat it. Whisk the cake ball ingredients together to form a batter.
- Working quickly, use a teaspoon to transfer the batter to the cake pop maker holes to just below the top (so that they don't overflow when baking). Close the lid and bake them for around 4 minutes, or until baked through. Repeat with the rest of the batter.
- Mix all icing ingredients until creamy. Cover and reserve.
- Cook bacon strips in a skillet at medium temperature until golden brown on both sides. Remove excess grease and cut them into tiny squares. Add them to a bowl with ½ tbsp. maple syrup and mix well to coat.
- Drizzle the icing over the cake balls and top with the glazed bacon bits. Insert treat sticks into the center of the cake balls, if desired. Serve.
Equipment
Notes
- Fridge storage: Because these cake balls have a meat-based topping, they should be stored in the fridge in an airtight container for up to 4 to 5 days.
- Freezer storage: They can be frozen for up to 2 to 3 months. Thaw in the fridge.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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