Baklava Bundt Cake

If you’ve ever tried your hand at making baklava at home, then you know what a process it is. Layers upon layers of delicate phyllo dough, lots of butter brushing, and a homemade nut filling– it’s not for the faint of heart. If you’re craving that sweet and nutty flavor, but aren’t up for undertaking the real deal then this Baklava Bundt Cake recipe is just the thing!

While this recipe does require a few different steps, don’t be intimidated, they’re all easy! You’ll start out by mixing together a simple pistachio and walnut filling. This gets spread along the bottom of the bundt pan so it will be on top once it’s inverted. Next up is the cake batter. We’ve taken the easy route with a boxed white cake mix, but switched in the oil for butter and water for milk. This gives the cake a deliciously rich texture.



¼ cup butter

½ cup pistachios, roughly chopped

½ cup walnuts, roughly chopped

¼ cup brown sugar

2 tablespoons corn syrup

Pinch of cinnamon


1 (14.25 oz) white cake mix

3 eggs

½ cup butter, melted

1 cup buttermilk


¾ cup sugar

2 teaspoons lemon juice

1 tablespoon water

1/3 cup honey



Preheat oven to 325 degrees F and thoroughly grease a standard bundt pan, then set aside.

Topping: Add all topping ingredients to a small saucepan. Cook over medium heat for 2-3 minutes or until butter is fully melted and sugar has dissolved. Transfer mixture to the prepared bundt pan and spread evenly along the bottom.

Cake: In a large bowl, combine all cake batter ingredients and whisk just until smooth. Gently pour batter on top of the nut mixture, then bake for 38-42 minutes or until an inserted toothpick comes out clean.

Sauce: Start on the sauce as the cake bakes. In a small saucepan, combine sugar, lemon juice, and water and cook over medium heat for 4-5 minutes. Stir in honey and continue cooking for 1 additional minute. Set sauce aside to cool and thicken.

Allow the cake to cool for about 12 minutes then invert onto your desired serving plate. Drizzle the cooled sauce over the top.

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