Strawberry Honeybun Cake
This Strawberry Honeybun Cake combines a sweet cinnamon swirl, fresh strawberries, and a quick glaze, creating a tender and moist dessert perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box yellow cake mix Use your favorite brand; some mixes contain pudding for added moisture.
- 3 pieces eggs Make sure they're at room temperature.
- 1 cup sour cream Full-fat for best texture; low-fat works in a pinch.
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon Use ground cinnamon for the filling.
- 1 cup strawberries, chopped Fresh strawberries are best; thawed frozen may be used if drained.
Glaze Ingredients
- 1/2 cup powdered sugar
- 2 tablespoons milk Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or nonstick spray.
- In a large bowl combine the yellow cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Whisk until smooth, about 30–60 seconds, without overmixing.
- In a separate bowl, toss the chopped strawberries with cinnamon, ensuring each piece is evenly coated.
- Pour half of the batter into the prepared pan and spread evenly. Sprinkle the strawberry-cinnamon mixture evenly over this first layer.
- Pour the remaining batter over the strawberries, gently covering them.
- Use a knife to gently swirl the cinnamon and strawberry mixture into the top layer of batter, creating a marbled effect.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- While the cake is baking, mix the powdered sugar with milk until smooth to create the glaze.
Finishing Touches
- Once baked, allow the cake to cool in the pan for at least 15 minutes. Drizzle the glaze over the warm cake.
- Slice into squares and serve. Enjoy warm or at room temperature.
Notes
Store leftover cake in an airtight container in the fridge for up to 4 days. To freeze, slice and wrap each piece tightly for up to 3 months. Reheat to enjoy warm.