Easy Baklava Bundt Cake Recipe with a Cake Mix
This moist and flavorful Bundt cake delivers the classic splendor of baklava—complete with honey glaze and chopped nuts—but is simplified using a cake mix and pressure cooker.
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.
Notes
Let the cake cool before glazing for best results. Reheat slightly before serving if desired.