Asparagus Bundt Cake Recipe

Asparagus Bundt Cake Recipe

  • 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
  • 1 pound fresh asparagus, grated and drained
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped pecans
  • ICING:
  • 1 (3 ounce) package cream cheese, softened
  • 2 3/4 cups confectioners' sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 3 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 degrees F 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.
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