Description
Decadent Strawberry Crunch Pound Cake You’ll Love to Bake
Ingredients
Scale
- 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
- 1 Cup milk
- 3 Cups flour
- 1/2 Teaspoon salt
- 1 Teaspoon baking powder
- 2 Tablespoons butter
- 1 (3 oz.) package Instant Vanilla Pudding
- 1 (3 oz.) package Strawberry Jello
- 1 teaspoon flour
- 1 (8 oz.) package cream cheese (softened)
- 8–10 oz. Marshmallow Fluff
Instructions
- Preheat your oven to 300°F.
- Cream together shortening, softened butter, sugar, Instant Vanilla Pudding, and Strawberry Jello until crumbly.
- Add eggs one at a time, mixing well after each addition.
- Mix in the milk until the batter resembles a smooth frosting.
- Combine flour, salt, and baking powder with the batter.
- Stir slowly until the flour is nearly incorporated, then finish mixing.
- Pour the batter into a greased bundt pan.
- Bake at 300°F for 1.5 hours.
- Cool the cake in the pan for 10-15 minutes, then turn out to cool completely.
- Frost with cream cheese frosting and top with strawberry crunch.
- Prepare the crunch topping by combining butter, Instant Vanilla Pudding, and Strawberry Jello in a bowl.
- Crumb the mixture together with a fork.
- Bake the crumbs at 350°F for about 10 minutes.
- Mix cream cheese and marshmallow fluff until airy.
Notes
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg