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Strawberry Crunch Pound Cake

The Strawberry Crunch Pound Cake is a delightful dessert that combines the sweetness of strawberries with the richness of pound cake. This recipe features a moist and flavorful cake made with a combination of butter, sugar, pudding mix, and strawberry jello.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • Bundt pan
  • Hand mixer
  • Large mixing bowl
  • Small mixing bowl
  • Wooden spoon
  • Greased cookie sheet

Ingredients
  

Cake:

  • 1/2 Cup Shortening
  • 2 sticks butter softened
  • 2 1/2 Cups sugar
  • 1 3 oz. Package Instant Vanilla Pudding
  • 1 3 oz. Package Strawberry Jello
  • 5 eggs
  • 1 Cup milk
  • 3 Cups flour
  • 1/2 Teaspoon salt
  • 1 Teaspoon baking powder

Strawberry Crunch Topping:

  • 2 Tablespoons butter
  • 1 3 oz. Package Instant Vanilla Pudding
  • 1 3 oz. Package Strawberry Jello
  • 1 teaspoon flour

Frosting:

  • 1 8 oz. Package cream cheese (softened)
  • 8-10 oz. Ounces Marshmallow Fluff

Instructions
 

Cake:

  • Preheat oven to 300 degrees Fahrenheit.
  • In a large bowl, cream together shortening, softened butter, sugar, Instant Vanilla Pudding, and Strawberry Jello using a hand mixer until crumbly.
  • Mix in eggs one at a time.
  • Add milk and mix until the batter resembles cake frosting.
  • Add flour, salt, and baking powder to the batter. Use a wooden spoon to mix in the flour slowly, then finish mixing with the hand mixer until well combined.
  • Pour the batter into a well-greased bundt pan.
  • Bake at 300 degrees Fahrenheit for 1 1/2 hours.
  • Allow the cake to cool for 10-15 minutes before carefully turning it out onto a clean surface to finish cooling.

Strawberry Crunch Topping:

  • In a small bowl, combine butter, Instant Vanilla Pudding, Strawberry Jello, and flour using a fork until crumbly.
  • Spread the mixture onto a greased cookie sheet.
  • Bake at 350 degrees Fahrenheit for about 10 minutes, or until slightly browned, stirring every few minutes.

Frosting:

  • In a small to medium bowl, mix together softened cream cheese and Marshmallow Fluff using a hand mixer until fluffy.
  • Once the cake has completely cooled, frost it and top with the prepared strawberry crunch topping. Enjoy your delicious Strawberry Crunch Pound Cake!

Notes

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