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Strawberry Crunch Pound Cake

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:

  • 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:

  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 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:

  1. 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:

  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!

Strawberry Crunch Pound Cake