Simply divine! Put this out at a church group and everyone raved about it!

Baklava is a classic Middle Eastern dessert known for its flaky layers, rich nuts, and sweet syrup. But have you ever thought about transforming those beloved flavors into a cake? Enter the Baklava Bundt Cake—a delightful fusion of a traditional cake mix and the essence of baklava. This recipe is perfect for those who want to experience the rich, nutty, and aromatic flavors of baklava without the time-consuming process of layering phyllo dough. It’s a perfect treat for a special occasion or just a cozy afternoon tea.

This Baklava Bundt Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a bit of contrast, consider serving it alongside a fresh fruit salad, which can help balance the sweetness of the cake. A hot cup of coffee or a fragrant herbal tea would also complement the warm, nutty flavors splendidly.

Servings: 12 servings

1 package yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 cup chopped walnuts
1/2 cup chopped pistachios
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup honey
1/4 cup water
1/4 cup sugar
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and grease a Bundt pan generously.

In a large mixing bowl, combine the cake mix, 1 cup of water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until well blended.

In a small bowl, mix the chopped walnuts, pistachios, cinnamon, and nutmeg.

Pour half of the cake batter into the prepared Bundt pan. Sprinkle the nut mixture evenly over the batter, then pour the remaining cake batter on top.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the syrup by combining the honey, 1/4 cup water, sugar, and vanilla extract in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.

Once the cake is done, allow it to cool in the pan for 10 minutes before inverting onto a serving plate.

Slowly pour the syrup over the warm cake, allowing it to soak in.

Let the cake cool completely before serving.

For a different nutty twist, try using a mix of almonds and pecans instead of walnuts and pistachios. If you prefer a more citrusy note, add a teaspoon of orange or lemon zest to the syrup. For those who enjoy a bit more spice, a pinch of cardamom in the nut mixture can elevate the flavor profile. Finally, for a gluten-free version, substitute the cake mix with a gluten-free yellow cake mix.