Cake Ingredients: 1/2 cup shortening

2 sticks softened butter

2 (half) cup sugar

1 package (3 oz.) instant vanilla pudding

1 package (3 oz.) Strawberry Jello

5 eggs

1 quart milk

3 c. flour

1 teaspoon of salt

1 tbsp baking powder

2 teaspoons butter for the strawberry crunch topping

1 package (3 oz.) instant vanilla pudding

1 package (3 oz.) Strawberry Jello

1 tablespoon flour

1 (8-ounce) package softened cream cheese

8 to 10 oz. Marshmallow Fluff

Directions
Cake: Preheat oven to 300°F. In a large mixing bowl, beat together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 box Strawberry Jello with a hand mixer (it will seem crumbly).

Next, add the eggs one at a time.

Mix in the milk until the dough resembles cake icing. Next, add the flour, salt, and baking powder (I just sprinkle the dry ingredients on top of the batter).

Mix in the flour gradually with a wooden spoon, then finish with the hand mixer. This just prevents flour from flying everywhere when you crank on your mixer.

Fill a bundt pan that has been well oiled with shortening with the batter.

Smooth the batter around the pan with a wooden spoon. Bake at 300°F for 1 1/2 hours.

Allow cake to cool for 10 – 15 minutes before carefully turning out onto a clean surface to finish cooling.

Once the cake has completely cooled, ice it and top it with the strawberry crunch recipes listed below.