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:
- ½ cup shortening
- 2 sticks butter, softened
- 2 ½ cups sugar
- 1 (3 oz.) package instant vanilla pudding
- 1 (3 oz.) package strawberry Jello
- 5 eggs
- 1 cup milk
- 3 cups flour
- ½ 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:
- Preheat the Oven:
- Preheat your oven to 300°F (150°C).
- 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.
- 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.
- Bake:
- Pour the batter into a well-greased bundt pan, smoothing the top with a wooden spoon.
- Bake at 300°F for 1 ½ 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:
- Prepare the Crunch:
- In a small bowl, combine 2 tablespoons of butter, one package of instant vanilla pudding, and 1 ½ 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:
- 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:
- Frost the Cake:
- Once the cake is completely cool, spread the frosting evenly over the top and sides.
- 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!
