ASPARAGUS BUNDT CAKE

Asparagus Bundt Cake image

Provided by Taste of Home

Time 1h20m

Yield 16-20 servings.

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts :