Strawberry Crunch Pound Cake
- Cook Time: 45 min
- Servings: 8
- Prep: Easy
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. Ounces Marshmallow Fluff
INSTRUCTIONS
Cake:
- Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly. Next mix eggs in one at a time.
- Add milk and mix batter till it resembles cake frosting. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Use a wooden spoon to slowly mix the flour in then finish it off with the hand mixer. This just keeps the flour from flying everywhere when you turn your mixer on.
- Pour batter into a bundt pan that has been well greased with shortening. Use a wooden spoon to smooth batter around the pan. Bake @ 300 degrees for 1(1/2) hours.
- Allow cake to cool for 10 – 15 minutes then carefully turn out on a clean surface to allow cake to finish cooling. Once cake is completely cool, frost it and top with strawberry crunch, recipes below.
Crunch Topping:
- In a small bowl add 2 Tablespoons of butter, 1 (3 oz.) package of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the leftovers for a later use).
- Use a fork to crumb together. Bake Crumbs at 350 degrees on a greased cookie sheet for about 10 minutes, or until slightly browned, stirring every few minutes.
Frosting:
- In a small/medium bowl add cream cheese and marshmallow fluff. Use a hand mixer to mix together till fluffy.
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