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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.
NUT TOPPING
- ¼ cup butter
- ½ cup pistachios, roughly chopped
- ½ cup walnuts, roughly chopped
- ¼ cup brown sugar
- 2 tablespoons corn syrup
- Pinch of cinnamon
CAKE
- 1 (14.25 oz) white cake mix
- 3 eggs
- ½ cup butter, melted
- 1 cup buttermilk
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