Description

This Strawberry Crunch Pound Cake is a delightful and moist bundt cake infused with strawberry Jell-O mix, topped with a creamy cream cheese frosting and a crunchy Golden Oreo and strawberry Jell-O crumb topping. Perfect for strawberry lovers, it combines a rich buttery cake with sweet, tangy, and crunchy textures for an irresistible dessert.

Ingredients

Scale

For the Cake:

1 cup unsalted butter, softened to room temperature
1/2 cup vegetable shortening
2 cups granulated sugar
6-oz strawberry Jell-O powdered mix, with 3 tablespoons reserved for topping
5 eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, at room temperature
1/3 cup hot water

For the Frosting:

8-oz cream cheese, softened to room temperature
4 Tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar
6 Tablespoons milk
1 teaspoon vanilla extract

For the Crunch Topping:

15 Golden Oreo sandwich cookies
3 Tablespoons strawberry Jell-O powdered mix (reserved from cake ingredients)
3 Tablespoons butter, melted

Instructions

Preheat and prepare pan: Preheat the oven to 325°F. Grease a bundt pan thoroughly and set aside.
Mix fats and sugar: In a stand mixer bowl fitted with a paddle attachment (or large mixing bowl with handheld mixer), combine softened butter, vegetable shortening, and granulated sugar. Scoop out 3 tablespoons of the Jell-O mix and set aside, then add the remaining Jell-O to the mixture. Mix on medium-low speed until smooth and combined.
Add eggs and vanilla: Add eggs one at a time, mixing well after each addition, then add vanilla extract and mix to combine.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
Incorporate dry ingredients and sour cream: With mixer on low, alternate adding flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix just until incorporated to avoid overmixing.
Add hot water: Pour in the hot water and mix on low speed until fully combined.
Pour and bake cake: Pour the batter evenly into the prepared bundt pan and bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake: Let the cake cool in the pan for 5-10 minutes. Run a knife along the edges to loosen it, invert onto a serving plate, and allow the cake to cool completely.
Make frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and mix until combined. Add milk and vanilla extract, mixing until frosting reaches a spoonable consistency. Set aside.
Prepare crumb topping: Place Golden Oreo cookies in a food processor and pulse until large crumbs form. In a bowl, combine the Oreo crumbs with the reserved 3 tablespoons of strawberry Jell-O mix. Stir in the melted butter until crumbs are evenly moistened.
Assemble cake: Once the cake is completely cooled, spoon the frosting over it. Immediately sprinkle the crumb topping evenly over the frosting, gently patting to adhere the crumbs to the top and sides of the cake.

Notes

Ensure all refrigerated ingredients (butter, eggs, sour cream, cream cheese) are at room temperature for best mixing and texture.
Do not overmix the batter once the flour is added to avoid a dense cake.
Use hot water to help dissolve and incorporate the Jell-O powder evenly.
This cake can be stored covered in the refrigerator for up to 3 days.
For easier cutting, chill the cake slightly before slicing.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry cake, pound cake, bundt cake, strawberry Jell-O, cream cheese frosting, Oreo crumble topping, crunchy cake, strawberry dessert