Everything you love about Baklava is combined with a Bundt cake for the perfect mash up that is both simple and delicious.
Preheat oven to 350 degrees. Prepare your Bundt pan by liberally spraying it with nonstick spray and set aside.
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.
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.
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.