Midori Bundt Cake

Renée G.


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".


☆☆☆☆☆ 0 votes

10 - 12
20 Min
50 Min


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  • ·
    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

  • ·
    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


  1. Preheat oven to 350º. Grease and flour bundt pan.
  2. To 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.
  3. Pour into prepared pan and bake for 50 minutes.
  4. Remove from oven and allow to cool on wire rack, in pan, for about fifteen minutes. Then turn out onto rack to cool.
  5. For the glaze - Put all ingredients in a medium bowl. Blend thoroughly and pour over cake while it’s still slightly warm.

Printable Recipe Card

About Midori Bundt Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #Dessert, #cake

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