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.
