• Preheat oven to 350 degrees. Prepare your Bundt pan by liberally spraying it with nonstick spray and set aside.

Baklava Topping

• Combine melted butter, nuts, brown sugar, corn syrup and cinnamon into a medium bowl and stir until combined. Pour into the bottom of prepared Bundt pan and set aside.

Cake Batter

• Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.
• Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Baklava Bundt Cake onto a cake plate. If Baklava mixture sticks to the bottom of the pan just use your fingers to remove them and place them onto the cake.

Honey Glaze

• Once the cake has been inverted onto a plate, combine honey, powdered sugar, lemon juice and warm water. Whisk until you have a glaze that has a pourable consistency. Drizzle over the top of the cake. Serve immediately or cover and keep at room temperature for up to 3 days. It will keep an extra day in the refrigerator.