Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
In a large mixing bowl, combine the white cake mix, 1 cup of water, vegetable oil, and eggs. Mix until smooth and well combined.
Pour half of the cake batter into the prepared bundt pan.
In a separate bowl, mix the chopped walnuts and ground cinnamon. Sprinkle half of this mixture over the cake batter in the pan.
Pour the remaining cake batter over the nut mixture, then sprinkle the rest of the nut mixture on top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup by combining honey, sugar, 1/2 cup water, and vanilla extract in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate.
Slowly pour the warm syrup over the cake, allowing it to soak in. Let the cake cool completely before serving.
For a nut-free version, you can substitute the walnuts with sunflower seeds or omit them entirely. If you prefer a different nut, pistachios or pecans work wonderfully in this recipe. To add a citrusy twist, try adding a tablespoon of orange or lemon zest to the syrup. For those who enjoy a bit of spice, a pinch of ground cloves or cardamom can enhance the flavor profile. If you’re serving this to children or picky eaters, consider reducing the amount of syrup for a less sticky version.
