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".
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yield
10 - 12
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For midori bundt cake
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1 box yellow cake mix
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1 (3 oz.) box instant pistachio pudding
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4 eggs
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½ cup sour cream
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½ cup canola oil
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½ tsp. coconut extract
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¾ cup midori
- GLAZE (OPTIONAL)
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2 cups powdered sugar
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4 oz. softened cream cheese
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2 tbsp. softened butter (not margarine)
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½ tsp coconut extract
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½ cup midori
How To Make midori bundt cake
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1Preheat oven to 350º. Grease and flour bundt pan.
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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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3Pour into prepared pan and bake for 50 minutes.
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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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5For the glaze - Put all ingredients in a medium bowl. Blend thoroughly and pour over cake while it’s still slightly warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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