Midori Bundt Cake is quick, easy and unique. The star ingredient, 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.
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.
Midori Bundt Cake
- 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
- 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.
- Glaze: Mix and beat at high speed until smooth and spreadable. Glaze while cake is still warm
- 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.