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Midori Bundt Cake

by on April 14, 2006 · 22 comments

Midori Bundt Cake is quick, easy and unique. The star ingredient (the Midori) is a melon liqueur commonly found in frozen Daiquiris, so even if you don’t like the cake, you’ll at least have a new item for your bar.

Midori Cake Ingredients

I am unaware of the origin of this recipe but it strikes me as something a Junior Leaguer might invent…or maybe Sandra Lee….or maybe me. But I just don’t know. Whoever made up this cake, all I can say is thanks! It’s very good.

Jump to the batter. At this point, you may think “What the heck have I gotten myself into?” But fear not – the cake is not as green as the batter.


The cake rose beautifully. Here it is before I dumped it out. I’m going to wrap it tightly in foil, then make the icing tomorrow before carrying it to the home of a friend, so stay tuned for reviews! Of course, if you are desperate for a last minute throw-together pastel colored Easter thing, make one today.

I promise to post a taste report tomorrow.



5.0 from 1 reviews
Midori Bundt Cake
Prep time
Cook time
Total time
Midori Bundt Cake -- perfect for Easter
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1 box (18.25 oz ) Duncan Hines Classic yellow cake mix
  • 1 (4 serving size) box instant pistachio pudding mix
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup canola oil
  • 3/4 cup Midori Liquor
  • 1/2 tsp. coconut extract
  • 2 cups powdered sugar
  • 1/2 cup Midori
  • 1/2 cup cream cheese
  • 2 tablespoon butter
  • 1/2 tsp. coconut flavoring
  1. Beat all ingredients for 4 minutes at medium speed Pour into well-greased and floured Bundt pan. Bake at 350 for 50-55 minutes. Cool for about 15 minutes in the pan, then turn onto cooling rack.
  2. Glaze: Mix and beat at high speed until smooth and spreadable. Glaze while cake is still warm
  3. Garnish with Jelly beans to suit the occasion. For instance, on St. Patrick's Day try white, dark green and light green jelly beans. Sprinkles are also an excellent idea.

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Published on April 14, 2006

{ 22 comments… read them below or add one }

tg April 14, 2006 at 1:55 pm

you’re so clever to think of a green cake for the easter deal. what do you suppose midori adds; can a cake have a melon flavor? (melon syrup is one of the primary flavors used in starbucks’ green tea frappuccino.) i wonder what the essence of “pudding” in a cake mix is, once you strip it down… “corn starch”?

Ms. Chevious April 14, 2006 at 2:54 pm

Mmm…midori sours…a high school favorite. ;)

LonghornGal April 14, 2006 at 8:36 pm

mmmmm! What a fantastic item to take to the Mayor’s house. I like the fact that it’s a crazy color!

Anna April 14, 2006 at 9:55 pm

tg, we’ll have to get back to you on how melon translates to cake. Ms. Chevious, I wish I’d gone to your high school.Longhorngal, the batter is crazier looking than the actual cake. However, I could doctor up the glaze with some jelly beans.Tracy, I’m going to have to plan a Mexican dinner around Midori margaritas.

Tracy S. April 14, 2006 at 9:27 pm

Dang … that cake looks like it could have come from Mars! Can’t wait to hear what you do with the rest of the Midori.

Amy April 15, 2006 at 9:20 am

But, but, but, I’m out of town! How could you be taking it to the home of a friend??? :)

s'kat April 15, 2006 at 8:42 pm

Mmm, Midori. Such green goodness. ;)

Erika April 16, 2006 at 8:02 am

Okay, I’m dying to know about this cake…how did it taste? I just can’t get over the green…and the pistachio pudding…and the midori…all together…

Christine February 3, 2008 at 12:59 pm

Can this be made without alcohol? What would I substitute for midori? I need to make this for a friend who can’t drink.

Pat March 20, 2008 at 10:54 am

Over 40 years ago, I got the recipe for Midori cake out of a tiny booklet (which also contained other recipes) which was attached to a bottle of Midori. It’s been a family favorite since then. One little difference, the original recipe did not include anything coconut.

Jennifer (i.e. jjsooner on CLBB) November 16, 2008 at 8:46 am

Ha! I googled this, as a friend mentioned making it and I had long forgotten about it. I originally got the recipe from a friend of my mom’s, who got the recipe off of a Midori bottle.
This is always a hit where ever I take it; I can’t believe I forgot about it!

anita September 25, 2010 at 12:34 pm

this was on a midori bottle about 10 or more years ago. so glad i found it here going to make it again to day for a special friend

pat October 24, 2010 at 9:03 am

Thank you for publishing this recipe, I used to make it alot and everyone loved it. I would fill the center of the cake with berries and it looked great. The glaze is wonderful for a topping for fresh fruit. I lost the recipe somewhere along the way and have been looking for it every since. :)

Patty October 24, 2010 at 9:04 am

Thank you for publishing this recipe, I used to make it alot and everyone loved it. I would fill the center of the cake with berries and it looked great. The glaze is wonderful for a topping for fresh fruit. I lost the recipe somewhere along the way and have been looking for it every since. :)

Pamela November 24, 2010 at 8:50 pm

I love this cake.

kaszy carlson February 14, 2011 at 1:34 pm

Hey does anyone have the recipe for midori angel food cake. it was on the little booklet that hung from bottle. 1982-83???

Roger February 19, 2011 at 10:58 pm

I too am wondering about this variation of the recipe, back in the 80’s a friend made a cake, I swear it was a lemon cake base, with midori instead of water. Nothing to do with nuts, and you would melt when you ate it. Miss those days, wish I could find the recipe. Maybe I should just start experimenting….thinking about Chambord as well…

vanillasugarblog March 15, 2011 at 7:58 pm

oh my gosh!
so wild and strange, but in a good way.
did you like it? can’t find that comment

Carol March 16, 2011 at 4:10 pm

This is the absolute BEST cake you will ever taste in your life, even if you don’t like liquor……..I have been making it every year for my Mom’s birthday on St. Patricks Day; it’s perfect for St. Pats Day because it is SO GREEN!!! I take it to work gatherings and other occasions as well, and everyone just goes crazy for it! Instead of sour cream, try plain yogurt. You’ll never taste a better cake for sure!

AgapeGail December 4, 2011 at 5:44 pm

I’m so glad to find your site while looking for this Midori Cake recipe. I will definitely be bookmarking it for future investigation. Meanwhile, I had lost my Midori recipe and make the cake each Christmas for my older neighbor. She told me this year her doctor wouldn’t let her eat it. I am going to take it instead to my bible study dinner party. They will love it! The glaze is not as good to me when I get a bit heavy handed. I was impressed you had photos along the way. Thanks so much!

gin April 20, 2014 at 9:28 am

This recipe originated right from Midori. The recipe was included on the bottle tag, approximately in the late 80’s/early 90’s. I lost my tag long ago and was so happy to have found it again on the internet! This recipe is the original one as there are a few other versions on the web. – My favorite cake! I substitute pineapple juice for the Midori in the glaze for the kids…rates just like a “Pearl Harbor” drink..if u remember those!

Anna April 20, 2014 at 11:48 am

Neat! Thanks for the info.

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