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Asparagus Bundt Cake

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
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    16-20 servings

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 large eggs, beaten
  • 2 cups grated fresh asparagus (about 1 pound), drained
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 to 2 tablespoons grated orange zest
  • 2 teaspoons vanilla extract
  • 1-1/2 cups chopped pecans
  • ICING:
  • 3 ounces cream cheese, softened
  • 2-3/4 cups confectioners' sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons whole milk

Directions

  • 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.

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