Monica Adams’ Midori Bundt Cake

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I have made this several times for holidays, birthdays, etc. It is very moist and rich. Remember there is alcohol in it so watch the kiddos!

Midori Bundt Cake


Cake1 box yellow cake mix
3 oz instant pistachio pudding mix
4 eggs
3/4 cup Midori Liquer (or any brand Honeydew Melon liquer)
1/2 c plain yogurt (do not use non fat)
1/2 c canola Oil
1/2 t coconut flavoring Midori Glaze
2 c powdered sugar
1/2 c Midori Liquer (or any brand Honeydew Melon liquer)
1/2 c cream cheese
2 T butter
1/2 t coconut flavoring

Optional Decorations:

green and/or red sugar sprinkles
Maraschino cherries


1. Beat cake ingredients for 4 minutes at medium speed. Pour into well greased and floured Bundt pan.

2. Bake in a pre-heated oven at 350 F for 50-55 minutes, or until an inserted toothpick comes out clean.

3. Cool about 15 minutes in pan, then turn out onto cooling rack.

4. Mix glaze ingredients at high speed until smooth and spreadable. Glaze while cake is slightly warm. When cool, top with green sprinkles and cherry halves.

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