Strawberry Crunch Pound Cake

This Strawberry Crunch Pound Cake recipe combines the rich flavors of pound cake with the sweet and tangy taste of strawberries. The cake itself is moist and tender, while the strawberry crunch topping adds a delightful crunch and burst of flavor. Finished with a creamy cream cheese and marshmallow fluff frosting, this cake is sure to be a hit at any gathering or celebration.

Cake:

• 1/2 Cup Shortening
• 2 sticks butter (softened)
• 2 (3 oz.) Packages Instant Vanilla Pudding
• 1 (3 oz.) Package Strawberry Jello
• 2 1/2 Cups sugar
• 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 1/2 Teaspoons Strawberry Jello
• 1 Teaspoon flour

Frosting:

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

Instructions:

1. Prepare Cake:

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

1. Prepare Crunch Topping:

• In a small bowl, combine 2 tablespoons of butter, one package of Instant Vanilla Pudding, and 1 1/2 teaspoons of Strawberry Jello.
• Use a fork to crumb the ingredients together.
• Spread the crumbs on a greased cookie sheet and bake at 350°F for about 10 minutes or until slightly browned, stirring every few minutes.

1. Prepare Frosting:

• In a small/medium bowl, mix together softened cream cheese and marshmallow fluff using a hand mixer until fluffy.

1. Assembly:

• Once the cake is completely cool, frost it with the cream cheese and marshmallow fluff frosting.
• Top the frosted cake with the prepared strawberry crunch topping.
• Tips:
• Make sure all ingredients are at room temperature before starting to ensure proper mixing and baking.
• Use a bundt pan with a non-stick coating or generously grease and flour the pan to prevent the cake from sticking.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Store any leftover cake in an airtight container in the refrigerator for up to several days.