Strawberry Crunch Pound Cake

This Strawberry Crunch Pound Cake is a fun mash-up of classic pound cake and those nostalgic strawberry crunch ice cream bars. The cake itself is rich, dense, and buttery, with strawberry Jell-O and vanilla pudding mixed right into the batter for flavor and color. Once baked, it gets covered in a fluffy cream cheese–marshmallow frosting and topped with a crunchy strawberry-vanilla crumb that adds the perfect texture. It’s a showy bundt cake that’s actually pretty simple to put together, and it always feels special on the table. Bring it to birthdays, potlucks, or family dinners when you really want a “wow” dessert.

Ingredients

• For the cake:
  • 1/2 cup shortening
  • 2 sticks butter, softened
  • 2 1/2 cups sugar
  • 1 (3 oz) package instant vanilla pudding mix
  • 1 (3 oz) package strawberry Jell-O
  • 5 eggs
  • 1 cup milk
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
• For the strawberry crunch topping:
  • 2 tablespoons butter
  • 1 (3 oz) package instant vanilla pudding mix
  • 1 (3 oz) package strawberry Jell-O (you’ll only use 1 1/2 teaspoons for this; save the rest)
  • 1 teaspoon flour
• For the frosting:
  • 1 (8 oz) package cream cheese, softened
  • 8–10 oz marshmallow fluff

Directions

1. Preheat the oven to 300°F and generously grease a bundt pan with shortening; set aside.
2. In a large bowl, use a hand mixer to cream together the shortening, softened butter, sugar, 1 package vanilla pudding, and 1 package strawberry Jell-O until the mixture looks crumbly.
3. Beat in the eggs one at a time, then add the milk and mix until the batter is smooth and thick, like cake frosting.
4. Add the flour, salt, and baking powder on top of the batter; gently stir with a wooden spoon to start combining, then finish mixing with the hand mixer just until smooth.
5. Spoon the batter into the prepared bundt pan, smooth the top with a wooden spoon, and bake at 300°F for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a clean surface or cooling rack and cool completely before frosting.
7. While the cake cools, make the crunch topping by combining 2 tablespoons butter, 1 package vanilla pudding, and 1 1/2 teaspoons strawberry Jell-O plus 1 teaspoon flour in a bowl; use a fork to crumble together, spread on a greased baking sheet, and bake at 350°F for about 10 minutes, stirring every few minutes until lightly browned; cool completely.
8. For the frosting, beat the softened cream cheese and marshmallow fluff together in a medium bowl with a hand mixer until smooth, fluffy, and spreadable.
9. Once the cake is completely cool, spread the cream cheese–marshmallow frosting over the top and sides of the bundt cake.
10. Sprinkle the cooled strawberry crunch crumbs generously over the frosted cake, pressing lightly so they stick; slice and serve.

Prep Time: 30 minutes | Cooking Time: 100 minutes | Total Time: 130 minutes
Kcal: 520 kcal | Servings: 12

Tips

For the best pound cake texture, make sure the butter and cream cheese are fully softened and don’t overmix once the flour goes in—mix just until smooth so the crumb stays dense but tender.

Let the cake cool completely before frosting and adding the crunch topping; store leftovers covered in the refrigerator and bring slices to room temperature (or slightly cool) before serving for the best flavor.

FAQ

Can I use a different flavor of Jell-O for this cake?
Yes, you can swap in another flavor like raspberry or cherry, but it will change the flavor and color from the classic strawberry vibe.

Do I have to use both shortening and butter in the cake?
The combo gives that classic old-fashioned pound cake texture, but you can use all butter if needed—just know the texture may be slightly different.

Can I make this ahead of time?
Absolutely. You can bake the cake a day ahead, wrap it well once cooled, and then frost and add the crunch topping the day you plan to serve.

What if I don’t have marshmallow fluff for the frosting?
You could swap in powdered sugar for a more traditional cream cheese frosting, but the fluff gives a light, stretchy, marshmallowy texture that’s part of this cake’s charm.

How should I store leftovers?
Keep the cake covered in the fridge for up to 4 days; the crunch topping will soften a bit over time, but the flavor will still be great.