Baklava Bundt Cake
A delicious fusion of nutty baklava topping with the simplicity of a boxed cake mix—drizzled with a sweet honey sauce. Perfect for holidays or potlucks!
Ingredients
- 1/4 cup butter
- 1/2 cup pistachios roughly chopped
- 1/2 cup walnuts roughly chopped
- 1/4 cup brown sugar
- 2 tablespoons corn syrup
- cinnamon pinch
- 1 14.25 oz white cake mix
- 3 eggs
- 1/2 cup butter melted
- 1 cup buttermilk
- 3/4 cup sugar
- 2 teaspoons lemon juice
- 1 tablespoon water
- 1/3 cup honey
Instructions
- Preheat oven to 325°F and grease a standard bundt pan. Set aside.
- For the nut topping, combine butter, pistachios, walnuts, brown sugar, corn syrup, and cinnamon in a saucepan. Cook over medium heat for 2–3 minutes until butter is melted and sugar dissolves. Spread mixture into the prepared bundt pan.
- In a large bowl, whisk together cake mix, eggs, melted butter, and buttermilk just until smooth. Pour over nut topping in the pan.
- Bake for 38–42 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 12 minutes before inverting onto a serving plate.
- While the cake bakes, prepare the sauce: in a small saucepan, combine sugar, lemon juice, and water. Cook for 4–5 minutes. Stir in honey and cook for 1 more minute. Let cool to thicken.
- Drizzle the cooled honey sauce over the slightly warm cake and serve.
Notes
Use high-quality honey and real buttermilk for the best flavor. This cake also freezes well for up to a month!
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