Maple-Bacon Upside-Down Cake

6 ......................slices maple-smoked bacon
3/4 ...................cup butter
1  -1/2 ..............cups coarsely chopped pecans
2/3 ................... cups packed brown sugar
1/2 ....................cup real maple syrup  
1/2 ...................teaspoon vanilla
1 ......................box Betty Crocker* SuperMoist* white cake mix
1 ......................container  (8 ounces) sour cream
1/2 ...................cup milk
1/3 ...................cup vegetable oil
3 ......................eggs
1/2 ...................teaspoon almond exteact

1)     Heat oven to 350*F . In 12 inch skillet  , cook bacon  until crisp  , drain on paper towels  . Tear bacon  into pieces  ; set aside . Reserve  2 tablespoons  drippings in skillet  . Meanwhile  , in 13x9-inch pan , melt butter  in oven .
2)     Cook pecans  in reserved  bacon drippings  over medium heat  , stirring  occasionally , until  lightly brown  . Add brown sugar  , maple syrup  and vanilla  to pecans  , stirring until sugar  is dissolved . Pour mixture  over butter in pan .
3)      In large bowl , beat  cake mix  , sour cream  , milk , oil and eggs with electric mixer  on low speed  until moistened . Beat 2 minutes  on medium speed  ; stir in almond extract  . Pour batter  over pecan mixture in pan .
4)       Bake 30 to 35 minutes  or until toothpick  inserted  in center  comes out clean . Cool 10 minutes  , run knife  around sides  of pan to loosen cake  . Place  heatproof  serving plate upside down  on top of pan  , turn plate  and pan over  . Let pan remain  over cake 1 minute  so pecan mixture  can drizzle over cake  . Remove pan  ; sprinkle  cake with bacon  . Serve warm .
Heart healthy ... can serve anytime with coffee or milk for a light snack .