Strawberry Oreo Crunch Pound Cake

Strawberry Oreo Crunch Pound Cake

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!

Prep Time: 15

Cook Time: 2 45

Total Time: 3

Servings: 12 slices

Equipment

bundt pan with 10-14 cup capacity

Ingredients

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

Instructions

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.

Heather's Helpful Hints

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.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!