Midori Bundt Cake is an old recipe for an easy cake mix cake flavored with Midori, a bright green melon-flavored liqueur made in Japan. Its name means "green" in Japanese, reflecting its vibrant color. The recipe, thanks to tips from readers, is based on one that was printed on the bottle or in a little pamphlet put out by Midori.
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What Does Midori Taste Like?
You can see the Midori in this photo. It tastes like melons but also has notes of green apple and strawberries, which is probably why it goes so well with berries. When baked into the cake, the Midori mingles with the butter, vanilla and pistachio for a cake with a unique but not too fruity flavor. The cake is not bright Grinch-like green either, it's more of a greenish yellow.
Cake Mix Box Size for Midori Bundt Cake
The original version of the recipe calls for an 18.25 oz box of cake mix. Cake mix now comes in 15.25 oz boxes, and I've successfully made the cake with the new size. The recipe calls for a 15.25 oz box of Duncan Hines Classic Yellow, 1 4-serving size box instant pudding mix, 4 eggs, ½ cup sour cream, ½ cup oil, a dash of coconut extract and ¾ cup of Midori. It also includes a good cream cheese icing which you drizzle over the top.
Here's another photo from when I first made the cake using my old black Bundt pan.
Silicone Bundt Pan
I recently bought a set of silicone Bundt pans and am happy with how the cake popped right out. It also had an interesting sheen to it. I really loved not having to grease and flour a Bundt pan and am hoping all future cakes baked in these pans turn out well. The sacrifice is the crusty outside, but sometimes that doesn't matter. For instance, this silicone pan should work great for Flan Cake, another good old cake mix recipe that needs new photos.
Recipe
Midori Bundt Cake
Ingredients
- 1 box Duncan Hines "Classic Yellow" cake mix (15.25 oz)
- 1 box instant pistachio pudding mix (98 grams)
- 4 large eggs
- ½ cup sour cream
- ½ cup vegetable oil (any neutral)
- ¾ cup Midori Liquor
- ½ tsp. coconut extract
Glaze:
- ½ cup cream cheese
- 2 tablespoons butter
- 2 cups powdered sugar
- ¼ to ½ cup Midori
- ½ tsp. coconut extract
Instructions
- Preheat oven to 350 degrees F. Grease and flour a Bundt pan or try using a silicone one.
- Combine cake mix, pudding mix, eggs, sour cream, and oil and beat until mixed, then add the coconut extract. With an electric mixer, bet for about 2 minutes on medium speed. 4 minutes at medium speed, scraping the sides of the bowl.
- Pour into the cake pan and bake at 350 for 50-55 minutes. Cool for about 15 minutes in the pan, then turn onto cooling rack.
- To make the icing, beat together the softened cream cheese and butter. Add the powdered sugar and beat until smooth, then add ¼ cup of the Midori and the coconut extract. Taste test, and if you want more Midori add more (I use a full half cup).
- Garnish with jelly beans or fruit or just leave it as it is and serve it with some berries or something.
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"?