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Strawberry Crunch Pound Cake

Irresistible Strawberry Crunch Pound Cake for Happy Moments

This Strawberry Crunch Pound Cake blends classic comfort with vibrant strawberry flavor, making it perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Shortening Adds moisture and richness
  • 1 cup Butter (softened) Ensure it’s softened for easier mixing
  • 2 cups Sugar Sweetens the cake
  • 1 package Instant Vanilla Pudding Keeps the cake moist
  • 1 package Strawberry Jello Infuses fruity taste
  • 1 cup Milk Substitutable with almond or coconut milk
  • 3 cups All-Purpose Flour Gluten-free flour can be used
  • 1 teaspoon Salt Enhances flavor
  • 1 tablespoon Baking Powder Helps the cake rise
For the Crunch Topping
  • 1 cup Butter Gives rich flavor
  • 1 package Instant Vanilla Pudding Provides structure
  • 1 package Strawberry Jello Enhances flavor
  • 1 cup Flour Helps bind the topping
For the Frosting
  • 8 oz Cream Cheese (softened) Adds creaminess
  • 1 cup Marshmallow Fluff Creates a light texture

Equipment

  • Bundt pan
  • mixing bowl
  • Electric mixer
  • Baking sheet

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and grease a bundt pan.
  2. Combine shortening, softened butter, and sugar in a mixing bowl. Beat until crumbly.
  3. Add Instant Vanilla Pudding and Strawberry Jello, mix until creamy.
  4. Add eggs one at a time, mixing well after each.
  5. Pour in milk and blend until smooth.
  6. Gradually add flour, salt, and baking powder, folding gently.
  7. Pour batter into the greased bundt pan and smooth the top.
  8. Bake for about 1.5 hours, until golden brown.
  9. Cool in the pan for 10-15 minutes before transferring to a wire rack.
  10. Prepare the crunch topping by mixing melted butter, Instant Vanilla Pudding, and Strawberry Jello.
  11. Bake the crunch topping for about 10 minutes at 350°F (175°C) until golden.
  12. Once the cake is cool, frost with cream cheese frosting and sprinkle with crunch topping.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 5mgCalcium: 2mgIron: 3mg

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing flour to prevent a dense texture. Allow cake to cool properly before slicing.

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