midori bundt cake
This cake is wonderfully moist and delicious. The glaze is scrumptious but the cake can stand alone or with a sprinkling of powdered sugar. This is just the thing to welcome new neighbors or to say Thank You for bringing in your mail while you were on vacation. I’ve taken more than a few to pot lucks & church suppers, as well. Midori is a sweet, bright green in color, melon-flavored liqueur. Until 1987 it was made exclusively in Japan but is now also manufactured in Mexico and France. Midori is usually 20–21% alcohol by volume. Midori is the Japanese word for "green".
prep time
20 Min
cook time
50 Min
method
Bake
yield
10 - 12
Ingredients
- - 1 box yellow cake mix
- - 1 (3 oz.) box instant pistachio pudding
- - 4 eggs
- - ½ cup sour cream
- - ½ cup canola oil
- - ½ tsp. coconut extract
- - ¾ cup midori
- GLAZE (OPTIONAL)
- - 2 cups powdered sugar
- - 4 oz. softened cream cheese
- - 2 tbsp. softened butter (not margarine)
- - ½ tsp coconut extract
- - ½ cup midori
How To Make midori bundt cake
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Step 1Preheat oven to 350º. Grease and flour bundt pan.
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Step 2To mixing bowl, add cake mix, dry pudding mix, eggs, sour cream, oil, Midori and coconut extract. Beat for about 5 minutes on medium speed with hand mixer.
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Step 3Pour into prepared pan and bake for 50 minutes.
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Step 4Remove from oven and allow to cool on wire rack, in pan, for about fifteen minutes. Then turn out onto rack to cool.
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Step 5For the glaze - Put all ingredients in a medium bowl. Blend thoroughly and pour over cake while it’s still slightly warm.
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