Strawberry Crunch Pound Cake

Indulge in the delightful combination of sweet strawberries and creamy vanilla with this Strawberry Crunch Pound Cake. This cake is not just a treat for your taste buds but also a feast for the eyes with its vibrant colors and irresistible crunch topping. Perfect for any special occasion or a delightful weekend dessert!

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. marshmallow fluff

Instructions

Cake:

1. Preheat the Oven:

• Preheat your oven to 300°F (150°C).

1. Prepare the Batter:

• In a large bowl, use a hand mixer to cream together the shortening, softened butter, sugar, one package of instant vanilla pudding, and one package of strawberry Jello until the mixture looks crumbly.
• Add the eggs one at a time, mixing well after each addition.
• Gradually add the milk and mix until the batter resembles cake frosting.

1. Add Dry Ingredients:

• Add the flour, salt, and baking powder to the batter. Start mixing slowly with a wooden spoon to prevent the flour from flying everywhere, then finish mixing with the hand mixer until well combined.

1. Bake:

• Pour the batter into a well-greased bundt pan, smoothing the top with a wooden spoon.
• Bake at 300°F for 1 1/2 hours.
• Allow the cake to cool for 10-15 minutes before turning it out onto a clean surface to finish cooling completely.

Strawberry Crunch Topping:

1. Prepare the Crunch:

• In a small bowl, combine 2 tablespoons of butter, one package of instant vanilla pudding, and 1 1/2 teaspoons of strawberry Jello. Mix with a fork until crumbly.
• Spread the crumbs on a greased cookie sheet and bake at 350°F (175°C) for about 10 minutes, stirring every few minutes, until slightly browned.

Frosting:

1. Mix the Frosting:

• In a medium bowl, combine the softened cream cheese and marshmallow fluff.
• Use a hand mixer to blend until the mixture is fluffy and smooth.

Assemble the Cake:

1. Frost the Cake:

• Once the cake is completely cool, spread the frosting evenly over the top and sides.

1. Add the Crunch Topping:

• Sprinkle the strawberry crunch topping over the frosted cake.

Enjoy this Strawberry Crunch Pound Cake, a delightful combination of creamy, crunchy, and fruity flavors that will make every bite a memorable experience!