Asparagus Bundt Cake


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Ingredients

Cake

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 3 eggs, beaten
  • 2 cups grated fresh asparagus (about 1 pound), drained
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 to 2 tablespoons grated orange peel
  • 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 peel
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons milk

Instructions

  1. Cake: In a large bowl combine the first five ingredients.
  2. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well.
  3. Fold in pecans.
  4. Pour into greased and floured 10-inch fluted tube pan.
  5. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean.
  6. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
  7. Icing: Beat cream cheese and sugar in a small mixing bowl until smooth.
  8. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency.
  9. Spoon over cake, allowing icing to drip down sides.

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