Description

This Strawberry Honeybun Cake blends the nostalgic flavor of a cinnamon-swirled honeybun with the fruity sweetness of strawberries. Ultra-moist, warmly spiced, and topped with a creamy strawberry glaze, it’s the perfect easy dessert for brunches, potlucks, or weeknight treats.

Ingredients

For the Cake:
1 box strawberry cake mix
3/4 cup vegetable oil
4 large eggs
1 cup sour cream
1/2 cup brown sugar
1 tablespoon ground cinnamon

For the Creamy Strawberry Icing:
2 cups powdered sugar
3 tablespoons melted butter
1 teaspoon vanilla extract
2 tablespoons strawberry puree (fresh or frozen)
1 to 2 tablespoons milk (as needed for consistency)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, mix together the cake mix, oil, eggs, and sour cream until smooth. Do not overmix.
Pour half of the cake batter into the prepared dish. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.
Add the remaining cake batter, then top with the rest of the cinnamon sugar mixture. Use a knife to gently swirl the layers together.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
Meanwhile, prepare the icing by whisking together powdered sugar, melted butter, vanilla, strawberry puree, and enough milk to reach a pourable consistency.
Drizzle icing generously over the warm cake and allow it to soak in before serving.

Notes

Substitute strawberry puree with strawberry jam for a more intense flavor.
Want a layered version? Bake in two round pans and add the icing between layers.
Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
Add finely chopped strawberries to the batter for even more fruity goodness.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American