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Asparagus Bundt Cake

 Asparagus Bundt Cake
Shares Debbie Purdue from New London, Wisconsin, "I served this unusual dessert at a ladies' luncheon at church several years ago...and everyone had to have a taste of 'that green cake'. Nobody guessed the secret ingredient was asparagus!"
16-20 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups vegetable oil
  • 3 eggs, beaten
  • 2 cups grated fresh asparagus (about 1 pound), drained
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 to 2 tablespoons grated orange peel
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups chopped pecans
  • ICING:
  • 1 package (3 ounces) cream cheese, softened
  • 2-3/4 cups confectioners' sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 to 4 tablespoons milk

Directions

  • In a large bowl, combine the first five ingredients. Add oil, eggs,
  • asparagus, pineapple, orange peel and vanilla; mix well. Fold in
  • pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake
  • at 350° for 1 hour or until a toothpick inserted near the center
  • comes out clean. Cool for 10 minutes; remove from pan to a wire rack

2 of 2

Asparagus Bundt Cake (continued)

Directions (continued)

  • to cool completely.
  • For icing, beat cream cheese and sugar in a small bowl until smooth.
  • Add orange peel, vanilla and enough milk until icing reaches desired
  • consistency. Spoon over cake, allowing icing to drip down sides.
  • Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 piece) equals 455 calories, 25 g fat (4 g saturated fat), 37 mg cholesterol, 210 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.