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 I’ve had it forever and feel like it must have come from an alcohol distributor via the Junior League. That really sound funny. Ha. Alcohol distributor via Junior League. Anyway. 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.