Instructions
1. Prepare the Pan
Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan thoroughly. Set aside.
2. Make the Nut Topping
Combine butter, pistachios, walnuts, brown sugar, corn syrup, and cinnamon in a small saucepan. Cook over medium heat for 2–3 minutes, stirring constantly until the butter melts and sugar dissolves. Pour evenly into the bottom of the prepared pan.
3. Make the Cake Batter
In a large bowl, mix cake mix, eggs, melted butter, and buttermilk. Whisk until smooth and no dry lumps remain (do not overmix).
4. Assemble and Bake
Pour batter over the nut layer, spreading evenly. Tap the pan gently to release air bubbles. Bake 38–42 minutes or until a toothpick inserted in the center comes out clean.
5. Make the Honey Sauce
In a small saucepan, combine sugar, lemon juice, and water. Cook over medium heat for 4–5 minutes without stirring until clear and slightly syrupy. Remove from heat and stir in honey. Let cool.
6. Cool and Unmold
Cool cake in the pan on a wire rack for 12–15 minutes. Place a serving plate upside-down over the pan and carefully invert. Lift the pan slowly—the nut topping will now be on top.
7. Finish and Serve
Drizzle the honey sauce over the warm cake. Let the cake cool until just warm before slicing and serving.
Chef’s Notes
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Pan Prep is Key: Thorough greasing and flouring ensures a clean release. Non-stick baking spray with flour works well.
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Buttermilk Substitute: Add 1 tbsp lemon juice or white vinegar to a measuring cup and fill to 1 cup with milk. Let sit 5 minutes.
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Sauce Consistency: Honey sauce thickens as it cools. If too thick, rewarm gently and add a splash of water.
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