Strawberry Crunch Pound Cake

Recipe Details:

• Cook Time: 45 minutes
• Servings: 8
• Preparation: 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. Marshmallow Fluff

Instructions:

Cake:

1. Preheat oven to 300 degrees.
2. In a large bowl, use a hand mixer to cream together shortening, softened butter, sugar, Instant Vanilla Pudding, and Strawberry Jello.
3. Add eggs one at a time, then incorporate milk until the batter resembles cake frosting.
4. Gradually add flour, salt, and baking powder, mixing with a wooden spoon and finishing with the hand mixer.
5. Pour batter into a well-greased bundt pan and smooth with a wooden spoon. Bake at 300 degrees for 1 1/2 hours.
6. Allow the cake to cool for 10–15 minutes, then carefully turn it out onto a clean surface for complete cooling.

Strawberry Crunch Topping:

1. In a small bowl, combine 2 tablespoons of butter, Instant Vanilla Pudding, and only 1 1/2 teaspoons of Strawberry Jello. Store the leftovers for later use.
2. Use a fork to crumble the mixture. Bake the crumbs at 350 degrees on a greased cookie sheet for about 10 minutes or until slightly browned, stirring every few minutes.

Frosting:

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

Enjoy your delectable Strawberry Crunch Pound Cake!