Steam curls up from the valve and your stomach starts talking back. It 27s like a little signal that good things are brewing inside your pressure cooker. You might not think cake when you see the float valve pop up but this one 27s different.
You spot that sealing ring doing its job, keeping all that good steam trapped and the pressure build working for you. It 27s kind of cool when you think about it. You 27re basically baking a bundt cake that tastes like baklava, but in less time than a normal oven.
Meanwhile, you gotta wait for that natural release to do its thing. It 27s like a slow tease before you get to taste the finished cake. The aroma steals your attention and your mouth waters before you even get to the plate.
The Real Reasons You Will Love This Method
- You don 27t need to whip up baklava layers by layer the old way.
- It 27s super moist thanks to the steam pressure build inside your cooker.
- Using a cake mix keeps things simple but the flavors shine through.
- No need to babysit the oven or check repeatedly.
- It cooks faster than a traditional baklava or bundt cake bake.
- The nutty cinnamon filling is perfectly melded with the vanilla batter.
- Easy clean up because all happens in one pot or pan set.
All the Pieces for This Meal
Ok so for ingredients you gotta gather a few basics and some yummy stuff. First, grab
Easy Baklava Bundt Cake Recipe with a Cake Mix
Ingredients
Baklava Topping
- ¼ cup Butter melted
- 1 cup Chopped nuts mix of pistachios, almonds and walnuts
- ⅓ cup Brown sugar
- 1 Tablespoon Corn syrup
- ½ teaspoon Cinnamon
Cake Batter
- 1 box Vanilla cake mix 13.25 ounces
- 3 Eggs large
- ½ cup Vegetable oil
- 1 cup Water
- 3 Tablespoons Sour cream
Honey Glaze
- ¼ cup Honey
- 1 cup Powdered sugar
- 1 teaspoon Lemon juice
- 1-1.5 Tablespoons Warm water
Instructions
Instructions
- Preheat oven to 350°F. Spray Bundt pan with nonstick spray and set aside.
- Combine melted butter, nuts, brown sugar, corn syrup, and cinnamon in a bowl. Pour into bottom of prepared Bundt pan.
- Mix cake mix, eggs, vegetable oil, water, and sour cream according to package directions. Pour over nut topping and spread evenly.
- Bake for 40–45 minutes. Insert toothpick in center to check doneness. Cool for 10 minutes on a rack in the pan.
- Run knife around edges and invert cake onto plate. Replace any topping that stuck to pan back onto cake.
- Whisk honey, powdered sugar, lemon juice and warm water together to create glaze.
- Drizzle glaze over cake. Serve or store up to 3 days at room temp or 4 days in fridge.
