This rich and moist Strawberry Oreo Crunch Pound Cake is a berrylicious dessert made even more delicious with a generous sprinkling of my strawberry crunch topping. This cake has seven simple ingredients, and you can prepare it for the oven in just 15 minutes! It is easy enough to make as an everyday dessert, but you can jazz it up for any special occasion.
I like to make some cakes for a celebration. But, I also want to make cakes I can enjoy on an ordinary day! Luckily, you can make this delicious Strawberry Oreo Crunch Pound Cake for both! It uses simple ingredients that lessen the time and effort of making a cake from scratch. The bonus is that this strawberry cake tastes like a million bucks!
Why you'll love this cake
- No fresh strawberries? No worries! This recipe uses a strawberry cake mix, canned frosting, and a no-bake strawberry shortcake crumble made of Oreos and strawberry jello. You can easily store these ingredients in your fridge or pantry!
- An easy-peasy cake recipe. This cake is so easy that even novice bakers can ace it! It is also ideal when you need a last-minute dessert. You can quickly get everything together before starting with your mains, pop it in the oven, and it'll be ready for topping in 45 minutes.
- It's adaptable. I used a bundt pan to make this cake, but you can also use a loaf or round pan if that is what you have.
- Make it fancy! This Strawberry Oreo Crunch Pound Cake is great as it is. But if you top it with fresh strawberries and some mint leaves, you'll have one heck of a pretty cake to rival any you'll find in bakeries!
Key ingredients and why we use them
You'll be surprised at what you can do with a few simple pantry ingredients.
- Strawberry Cake Mix: Using this cuts down the prep time and ingredient list in half. Some might turn their nose up at boxed cake mixes, but believe me, no one will even notice once they get a taste of this!
- Vanilla Pudding Mix: This is the secret to making your instant cake mix batter ultra moist and superbly rich! Just use the powdered vanilla pudding mix. Don't make the pudding.
- Canned Vanilla Frosting: Not up for making frosting from scratch? Well, this is the key! Any store-bought vanilla frosting will work just fine. You'll pop it in the microwave, so the consistency doesn't matter. However, if you prefer or have time to make it, you can use my homemade frosting recipe from my Pig Pickin' Cake.
I love using bundt pans of different designs because they make such gorgeous, show-stopping cakes! I used a bundt pan with a 10 to 14-cup capacity. Fill it ⅔ or ¾ of the way only to give the cake space to rise as it bakes. Please note that if your pan's interior is black, bake it at an oven temperature of 25 degrees Fahrenheit less than the temperature indicated in this recipe.
Heather's helpful hints
- I used a braided bundt pan for this recipe, which has plenty of slanted arches so spraying it with non-stick baking spray is a must! Hold the spray can 8 to 10 inches from the pan and spray thoroughly just before adding the batter.
- Let your cake cool down for at least 10 minutes before inverting and releasing it from the pan. Do not forcefully tap the pan or attempt to dislodge it using a spatula.
- If you want more strawberry flavor, add one-half cup of fresh strawberries to this recipe. It's a great way to use them if you don't want to store your strawberries in the refrigerator.
Frequently asked questions
Baking spray includes flour and is a must when prepping your pan. I like to use Baker's Joy brand. If you don't have baking spray, you must coat your pan with butter and flour.
A bundt pan is a type of tube pan that is ring-shaped with scalloped sides. Tube pans are used mainly for airy cakes because the insides are uncoated. They also have a removable bottom which helps with easier release since the cakes are very delicate.
1. Make the batter. In a large bowl, stir together the strawberry cake mix, eggs, sour cream, eggs, oil, and pudding mix.
2. Bake and cool the cake. Spread the mixture evenly into the bundt pan. Bake for approximately 45 minutes, and carefully remove cake from the bundt pan.
3. Frost the cake. Place 1 cup of canned frosting in a microwave-safe bowl and microwave for 30 seconds. Cover the cake evenly with the frosting using a silicone or pastry brush.
4. Add crumble topping. Immediately sprinkle the cake with the strawberry shortcake crumble.
Make ahead and storage tips
You can make this Strawberry Oreo Crunch Pound Cake a few days in advance and place it in an airtight container in a cool, dry area. You can extend its shelf life by freezing it for up to 3 months. Note that the cake must be completely cool before storing, or it will produce moisture inside the container that can start bacteria build-up.
More bundt cake recipes
If you love bundt cakes as much as I do, try these recipes also!
- Black Walnut Pound Cake - this cake is perfect for any occasion! The robust taste of black walnuts complements the buttery richness of the buttermilk pound cake.
- Salted Caramel Kentucky Butter Cake with Bourbon - this Kentucky butter cake is soaked in a boozy, sugary, bourbon butter sauce topped with a decadent salted caramel glaze and garnished with candied pecans!
- Cranberry Orange Bundt Cake - is bursting with flavors of orange and cranberry. One pan for all your ingredients makes this recipe quick and easy.
Strawberry Oreo Crunch Pound Cake
- bundt pan with 10-14 cup capacity
- 1 box strawberry cake mix
- 4 large eggs
- 1 cup sour cream
- ⅓ cup vegetable oil
- 3 ounces vanilla pudding mix
- 1 cup canned vanilla frosting in a tub
- 1 cup strawberry shortcake crumble
- Preheat the oven to 350 degrees and spray your bunt pan with baking spray. Set aside.
- In a large bowl, stir together the strawberry cake mix, eggs, sour cream, eggs, oil, and pudding mix. Your mixture will be thick at this point.
- Spread the mixture evenly into the bundt pan. Bake for approximately 45 minutes or until a toothpick inserted comes out clean. Cool the cake for 10 minutes and then invert it onto a cooling rack to cool completely.
- Place 1 cup of canned frosting in a microwave-safe bowl and microwave for 30 seconds, or until the frosting reaches a pourable consistency.
- Using a silicone or pastry brush, cover the cake evenly with the frosting. Immediately sprinkle with the strawberry shortcake crumble.
Notes and Tips
- You can use full-fat or reduced-fat sour cream in the recipe.
- Any type of store-bought vanilla frosting will work just fine. You're going to pop it in the microwave so the consistency doesn't matter.
- This recipe could be baked in a 9 x 13-inch pan with reduced baking time. I'd check after 30 minutes.
- Just use the powdered vanilla pudding mix—don't actually make the pudding.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!