Preheat the oven to 350°F. Line a sheet pan with parchment paper, lay the bacon slices on top, brush maple syrup over them, and firmly press the bacon down with another sheet pan covered in parchment paper. Cook for 20 minutes and pat dry to remove any excess grease.
For the batter, add the softened butter and maple syrup to a bowl and whisk until frothy. Gradually stir in the eggs and then stir in the vegetable oil and milk. Finally, add the flour, baking powder, salt, pepper, cheese, and crispy fried onions and mix well. Cut one of the bacon strips into small pieces and stir into the batter. Pour the batter in a greased springform cake pan and bake for 35 minutes at 350°F.
For the frosting, mix the cream cheese, peanut butter, and heavy cream with a hand mixer.
Cut the cake in half horizontally and drizzle maple syrup on the bottom half. Spread 4 tbsp of the frosting over the bottom cake half. Put the top of the cake back on. Frost the entire cake and refrigerate for 2 hours. Crumble one bacon strip over the cake place the other strips around the cake vertically.
