Strawberry Honeybun Cake with Strawberry Icing delights everyone!
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
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)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
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In a large bowl, mix together the cake mix, oil, eggs, and sour cream until smooth. Do not overmix.
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Pour half of the cake batter into the prepared dish. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.
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Add the remaining cake batter, then top with the rest of the cinnamon sugar mixture. Use a knife to gently swirl the layers together.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
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Meanwhile, prepare the icing by whisking together powdered sugar, melted butter, vanilla, strawberry puree, and enough milk to reach a pourable consistency.
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Drizzle icing generously over the warm cake and allow it to soak in before serving.
Notes
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Substitute strawberry puree with strawberry jam for a more intense flavor.
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Want a layered version? Bake in two round pans and add the icing between layers.
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Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
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Add finely chopped strawberries to the batter for even more fruity goodness.