This Easy Baklava Bundt Cake brings together the rich, nutty flavors of traditional baklava in a moist, tender cake. By using a vanilla cake mix and a luscious nut topping, I can enjoy all the indulgence of baklava without the intricate layering of phyllo dough.
Why I Love This Recipe
I love how this recipe simplifies the complex process of making baklava. The combination of crunchy nuts, sweet honey glaze, and soft cake creates a delightful dessert that's both easy to prepare and impressive to serve. It's perfect for special occasions or whenever I crave something sweet and nutty.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Baklava Topping:
- ¼ cup melted butter
- 1 cup chopped nuts (I use a mix of pistachios, almonds, and walnuts)
- ⅓ cup brown sugar
- 1 tablespoon corn syrup
- ½ teaspoon cinnamon
For the Cake Batter:
- 1 box vanilla cake mix (13.25 ounces)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 3 tablespoons sour cream
For the Honey Glaze:
- ¼ cup honey
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 to 1½ tablespoons warm water
Directions
- Preheat the oven to 350°F (175°C). Liberally spray a Bundt pan with nonstick cooking spray and set aside.
- Prepare the Baklava Topping: In a medium bowl, combine the melted butter, chopped nuts, brown sugar, corn syrup, and cinnamon. Stir until well mixed. Pour this mixture into the bottom of the prepared Bundt pan.
- Prepare the Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix according to the package directions until the batter is smooth. Carefully pour the batter over the nut mixture in the Bundt pan, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the cake to loosen it, then invert it onto a cake plate. If any of the nut topping sticks to the pan, simply remove it and place it back on top of the cake.
- Prepare the Honey Glaze: In a small bowl, whisk together the honey, powdered sugar, lemon juice, and warm water until the glaze reaches a pourable consistency. Drizzle the glaze over the top of the warm cake.
Servings and Timing
This recipe yields approximately 10 servings. The total time to prepare and bake the cake is about 55-60 minutes: 15 minutes for preparation and 40-45 minutes for baking.
Variations
- Nut Variations: I sometimes use only one type of nut, such as walnuts or pistachios, depending on what I have on hand.
- Spice It Up: Adding a pinch of nutmeg or cardamom to the nut mixture gives the cake a different flavor profile.
- Citrus Twist: Incorporating orange zest into the glaze adds a refreshing citrus note.
Storage and Reheating
I store the cooled cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for about 15-20 seconds.
FAQs
What type of nuts work best for this recipe?
I prefer using a combination of pistachios, almonds, and walnuts for a rich flavor and texture. However, using just one type of nut also works well.
Can I use a different type of cake mix?
Yes, I can substitute the vanilla cake mix with a yellow or butter-flavored cake mix for a slightly different taste.
How do I prevent the cake from sticking to the Bundt pan?
I make sure to liberally spray the Bundt pan with nonstick cooking spray, ensuring all the crevices are well-coated.
Can I make this cake ahead of time?
Absolutely. I often bake the cake a day in advance and store it at room temperature. I add the glaze just before serving for the best presentation.
Is there a substitute for corn syrup in the topping?
If I don't have corn syrup, I use honey as a substitute in the nut topping, which complements the honey glaze nicely.
Conclusion
This Easy Baklava Bundt Cake is a delightful fusion of traditional baklava flavors and the simplicity of a cake mix. It's a go-to recipe when I want to impress guests or treat myself to a sweet, nutty dessert without spending hours in the kitchen.
Easy Baklava Bundt Cake Recipe with a Cake Mix
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–60 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Middle Eastern-inspired
- Diet: Vegetarian
Description
This Easy Baklava Bundt Cake is a moist, nutty twist on classic baklava using a convenient vanilla cake mix. Topped with a buttery, cinnamon-spiced nut layer and drizzled in honey glaze, this shortcut dessert delivers baklava flavor with a fraction of the effort—perfect for holidays or special occasions.
Ingredients
- For the Baklava Topping:
- ¼ cup melted butter
- 1 cup chopped nuts (pistachios, almonds, walnuts mix)
- ⅓ cup brown sugar
- 1 tablespoon corn syrup
- ½ teaspoon cinnamon
- For the Cake Batter:
- 1 box vanilla cake mix (13.25 ounces)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 3 tablespoons sour cream
- For the Honey Glaze:
- ¼ cup honey
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 to 1½ tablespoons warm water
Instructions
- Preheat oven to 350°F (175°C). Grease Bundt pan generously with nonstick spray.
- In a bowl, mix melted butter, chopped nuts, brown sugar, corn syrup, and cinnamon. Pour into prepared Bundt pan.
- In a large bowl, combine cake mix, eggs, oil, water, and sour cream. Mix until smooth. Pour over nut mixture.
- Bake 40–45 minutes or until a toothpick inserted comes out clean.
- Let cool 10 minutes, then invert onto a cake plate. Replace any stuck nut topping.
- Whisk together honey, powdered sugar, lemon juice, and warm water to make glaze. Drizzle over warm cake.
Notes
- Substitute honey for corn syrup if needed.
- Add orange zest or spices like nutmeg for variation.
- Store at room temp for 3 days or refrigerate for 5. Reheat slices in microwave 15–20 seconds.
- Use yellow or butter cake mix as alternatives to vanilla.
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