| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 6 slices bacon
- 1 1/2 sticks unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 7 fresh pineapple rings (about 1/2 inch thick)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.
- Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.
- Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.
- Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 596 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 1 g |
| Sugar | 54 g |
| Protein | 9 g |
| Cholesterol | 107 mg |
| Sodium | 382 mg |
Reviews
I made it and it turned out great. I put mine in a bunt cake pan . turned out good if you do it that way use a half cup brown sugar. But everything else was just fine. My bf.thought the bacon through out the cake would over power the flavor but he said it was delicious . will be making it again.
I made this last night for a family of six. We all loved it. I think it’s the best cake I’ve ever tasted. 8-year-old Matthew exclaimed, “This cake is the flavor bomb!” I will definitely be baking this again soon.
This is a very tasty cake but I found it to be dry also. If I make this again, I would use less bacon grease (taste is a bit overwhelming) and I would probably add some pineapple juice to make this cake more moist. Also, I subbed heavy whipping cream for the buttermilk and loved the results.
I used a 10 inch cast iron skillet instead of the 9 inch round cake pan that was recommended. There was so much batter that the butter and bacon grease rose and over-flowed the sides, setting off the smoke alarm and resulting in a serious mess at the bottom of my oven. In our sub-zero Michigan weather, we had to open all of the windows in the kitchen. We also thought that the cake was a bit dry. The sides caramelized and that was the best part of the cake. I should have realized that a batter with 2 cups of flour is too much for one cake pan. Hope others can learn from my mistake.
I love me some bacon recipes – but I was really disappointed in this one. I’m an experienced cook – but I became frustrated with a few things. First of all – the bacon & butter mixture in the bottom of the cake pan – makes for a very greasy cake. I found myself double and triple checking just to be sure I was reading the directions correctly. The cake batter is AWESOME – however – after about 10 minutes of baking – my oven was smoking up the kitchen. I reluctantly opened the oven to check on the cake – and it was overflowing and dripping bacon grease all over the bottom of the oven. I had to then put a baking sheet underneath the cake pan to prevent further mess. The cake itself turned out great – however- the topping was WAY too greasy and WAY too sweet.