Hello from 2024! This is an old recipe I posted back in 2006, back in the day when cake mix came in 18.25 oz boxes and I didn't have to go to an ABC store to buy Midori. So I've been out of Midori for a while and haven't tested Midori Bundt Cake with the new smaller sized boxes of cake mix. I think it will work, and will update soon. Unfortunately every time I get the urge to make buy Midori and make this cake, I realize it's a Sunday.
Midor Bundt Cake 2006
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.
Recipe
Midori Bundt Cake
Ingredients
- 1 box 18.25 oz Duncan Hines Classic yellow cake mix
- 1 4 serving size box instant pistachio pudding mix
- 4 large eggs
- ½ cup sour cream
- ½ cup canola oil
- ¾ cup Midori Liquor
- ½ tsp. coconut extract
Glaze:
- 2 cups powdered sugar
- ½ cup Midori
- ½ cup cream cheese
- 2 tablespoon butter
- ½ tsp. coconut flavoring
Instructions
- 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.
Je Merc says
Add some strawberries and you got yourself a treat. It's moist and delicious, I modified the glaze though. Less powder sugar I used 1cup only and add more cream cheese I used 1 package
Anna says
Neat! Thanks for the info.
gin says
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!
AgapeGail says
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!
Carol says
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!
vanillasugarblog says
oh my gosh!
so wild and strange, but in a good way.
:::::printing:::::
did you like it? can't find that comment
Roger says
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...
kaszy carlson says
Hey does anyone have the recipe for midori angel food cake. it was on the little booklet that hung from bottle. 1982-83???
Pamela says
I love this cake.
Patty says
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. 🙂
pat says
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. 🙂
anita says
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
Jennifer (i.e. jjsooner on CLBB) says
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!
Pat says
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.
Christine says
Can this be made without alcohol? What would I substitute for midori? I need to make this for a friend who can't drink.
Erika says
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...
s'kat says
Mmm, Midori. Such green goodness. 😉
Amy says
But, but, but, I'm out of town! How could you be taking it to the home of a friend??? 🙂
Tracy S. says
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.
Anna says
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.
LonghornGal says
mmmmm! What a fantastic item to take to the Mayor's house. I like the fact that it's a crazy color!
Ms. Chevious says
Mmm...midori sours...a high school favorite. 😉
tg says
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"?