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
Asparagus Bundt Cake Recipe photo by Taste of Home
In a large bowl, combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange zest 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 in 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 bowl until smooth. Add orange zest, vanilla and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.