Asparagus Bundt Cake

Asparagus Bundt Cake

bundt cake

Asparagus Bundt Cake

Carrots & Zucchini watch out. Asparagus is the new kid on the block for rich bundt cakes.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 16 servings


  • 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 drained, about 1 pound
  • 1 can crushed pineapple undrained, 8 ounces
  • 1 tablespoons to 2grated 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 tablespoons to 4whole milk


  • 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. Bundt cake 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.


Recipe from Taste of Home.
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