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Midori Bundt Cake with Cream Cheese Midori Icing.
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Midori Bundt Cake

Midori Bundt Cake -- perfect for Easter
Course Dessert
Cuisine American
Keyword Midori Cake
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Anna
Cost 5

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.