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4.59 from 478 votes

Baklava Bundt Cake Recipe

Everything you love about Baklava is combined with a Bundt cake for the perfect mash up that is both simple and delicious.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Servings: 10

Ingredients

Baklava Topping

  • 1/4 cup butter {melted}
  • 1 cup chopped nuts {I used a combination of pistachios, almonds and walnuts}
  • 1/3 cup brown sugar
  • 1 tbsp corn syrup
  • 1/2 tsp cinnamon

Cake Batter

  • 1-15.25 oz. box vanilla cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 tbsp sour cream

Honey Glaze

  • 1/4 cup honey
  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 1-1 1/2 tbsp warm water

Instructions

  • 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.