Heat oven to 350 degrees F. Using organic cooking spray, lightly spray (or butter and flour) bundt pan and set aside. We made full-size and mini cakes with the same recipe.
In a mixing bowl, combine butter, eggs and milk and whisk or beat on low until combined. Then stir in matcha and cake mix until dry ingredients are fully incorporated.
Fill mini bundt pan segments 2/3 full, making sure to evenly spread batter across each mold to ensure even baking.
Bake for 14-16 minutes, or until the edges are golden brown and the cakes are springy in the center. For full sized cakes, bake according to directions on box.
Cool for 5-10 minutes, then remove cakes carefully from pan (using a butter knife helps).
Dust finished cakes with powdered sugar or a drizzle of Miss Jones Organic Vanilla Buttercream Frosting.
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