INGREDIENTS
Nut topping
Butter ¼ cup
Pistachios roughly chopped ½ cup
Walnuts roughly chopped ½ cup
Brown sugar ¼ cup
Corn syrup 2 tbsp
Cinnamon a pinch
Cake
White cake mix 1 ( 14.25 oz)
Eggs 3
Melted butter ½ cup
Butter milk 1 cup
Honey sauce
Sugar ¾ cup
Lemon juice 2 tsp
Water 1 tbsp
Honey 1/3 cup
Preparations
Preheat oven to 325 deg. F and thoroughly grease a standard bundt pan, then set aside.
Topping- add all topping ingredients to a small saucepan. Cook over medium heat for 2-3 minutes until butter is fully melted and sugar has dissolved. Transfer mixture to the prepared bundt pan and spread evenly along the bottom.
Cake- in a large bowl, combine all cake batter ingredients and whisk just until smooth. Gently pout batter on top of the nut mixture, then bake for 35-40 minutes or until an inserted toothpick comes out clean.
Sauce- start on the sauce as the cake bakes. In a small saucepan, combine sugar, lemon juice and water and cook over medium heat for 4-5 minutes. Stir in honey and continue cooking for one more minute. Set sauce aside to cool and thicken.
All the cake to cool for about 10 minutes, then invert onto your desired serving plate. Drizzle the cooled sauce over the top.
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