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A square of Baklava Poke Cake on a white plate

Baklava Poke Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: According to Package
  • Total Time: About 53 minutes
  • Yield: 15-18 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Baklava Poke Cake is full of cinnamon, walnuts and honey! The flavor combination is seriously addicting and tastes just like you’re eating a cake version of the real thing.



  • 15.25 oz box Butter Pecan cake mix
  • 2 1/2 cups finely chopped walnuts
  • 1 tsp cinnamon
  • 1/4 cup butter, melted
  • 14 oz can sweetened condensed milk
  • 3/4 cup honey


  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/8 cup honey
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • additional walnuts and honey for topping, if desired


1. Bake cake according to package directions in a 9×13 cake pan.
2. While cake bakes, mix together walnuts, cinnamon and butter and set aside.
3. Once cake is done, removed from oven and let cool for about 10 minutes.
4. Mix together sweetened condensed milk and honey.
5. Poke holes all over the cake.
6. Pour about three quarters of sweetened condensed milk mixture over cake.
7. Cover cake with walnut mixture.
8. Pour the rest of sweetened condensed milk mixture over walnut layer.
9. Put cake in refrigerator and allow to cool completely and absorb the milk mixture, about an hour.
10. To make the whipped topping, freeze a mixer bowl and whisk attachment for 10-15 minutes.
11. Remove bowl from freezer and whip heavy cream until it begins to thicken.
12. Add powdered sugar, honey, vanilla and cinnamon and whip until stiff peaks form.
13. Spread whipped topping onto completely cooled cake.
14. Refrigerate cake until ready to serve.


  • Serving Size: 1 Slice
  • Calories: 425
  • Sugar: 42.4 g
  • Sodium: 204 mg
  • Fat: 22.5 g
  • Carbohydrates: 53.6 g
  • Protein: 6.2 g
  • Cholesterol: 31.8 mg

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