Asparagus Bundt Cake Recipe

4.5 2 2
Asparagus Bundt Cake Recipe
Asparagus Bundt Cake Recipe photo by Taste of Home
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Asparagus Bundt Cake Recipe

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4.5 2 2
Publisher Photo
I served this unusual dessert at a ladies' luncheon at church years ago...and everyone had to have a taste of 'that green cake.' Nobody guessed that the secret ingredient was asparagus! —Deborah Purdue, Westland, Michigan
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 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 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 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 to cool completely.
For icing, beat cream cheese and sugar in a small mixing 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.
Originally published as Asparagus Bundt Cake in Country Woman March/April 1998, p41

Nutritional Facts

1 piece: 455 calories, 25g fat (4g saturated fat), 37mg cholesterol, 210mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 4g protein.

  • 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 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 vanilla extract
  • 3 to 4 tablespoons milk
  1. 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 to cool completely.
  2. For icing, beat cream cheese and sugar in a small mixing 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.
Originally published as Asparagus Bundt Cake in Country Woman March/April 1998, p41

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MY REVIEW
hoslerjd User ID: 4016118 50331
Reviewed Apr. 18, 2012

"So yummy! Give it a shot, you wont regret it. I added a bit of orange flavor like the other review suggested, as well as to the icing.

I made it for a coworkers bday and everyone loved it!"

MY REVIEW
20tries User ID: 5944780 21975
Reviewed May. 9, 2011

"Most and tasty -- I would include more orange flavoring possibly 1/2 orange extract and 1/2 vanilla. Well received by guests."

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