Strawberry Pound Cake

I am so excited that strawberry season is almost here!  I just couldn't wait for the fresh local strawberries and Costco had some great looking ones that just jumped into my cart!  I haven't made a strawberry pound cake for quite a few years so decided to once again give it a go.  This recipe is one from an old church cookbook and is really light and delicious!  Cake is not one of hubby's favorites; but he loved this one! Top it with freshly whipped cream and a few fresh strawberries and you'll think summer is here!

INGREDIENTS:

1 box strawberry cake mix
1 pkg. (3.4 ounce) strawberry Jell-O
1/3 cup vegetable oil
4 large eggs
1 pkg. (3.4 ounce) vanilla instant pudding mix

1 teaspoon almond extract

1 cup chopped fresh strawberries

DIRECTIONS:

·       Preheat oven to 350 degrees F.

·       Lightly grease and flour tube or bundt cake pan.

·       Empty cake mix into bowl.

·       Put strawberry Jello in small bowl and add 1 ¼  cups boiling water.

·       Put cake mix into large mixing bowl.

·       Add 1 cup of liquid to cake mix; reserve 1/4 cup for glaze.

·       Add remaining ingredients, except fresh strawberries to cake mix.

·       Beat on low speed until mixture is blended then beat on medium speed for 2 minutes.

·       Add fresh strawberries and stir to combine.

·       Bake in tube pan for 50-60 minutes at 350 degrees.

·       Cool for a few minutes and invert onto serving plate.

·       Poke a few holes in top of cake with a toothpick or fork so that the glaze can be absorbed.

Glaze:
1/4 cup Jell-O (from above)
1 cup confectioners sugar

Mix together and spoon over warm cake.

Top with fresh whipped cream and strawberries and smile!