Strawberry Honeybun Cake
This Strawberry Honeybun Cake combines the classic honeybun cake with a burst of fresh strawberry flavor, making it a perfect dessert for any occasion!
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Pan
Ingredients
For the Cake
- 1 box yellow cake mix 15.25 oz
- 1 cup sour cream
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries, chopped
For the Cinnamon Swirl
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
- Gently fold in the chopped strawberries.
- In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
- Pour half of the cake batter into the prepared baking pan and spread it out evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
- Pour the remaining cake batter on top, spreading it evenly. Sprinkle the remaining cinnamon-sugar mixture over the top layer of cake batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Once the cake is done baking, allow it to cool in the pan for about 10-15 minutes. Drizzle the glaze over the warm cake.
- Slice the cake and serve warm or at room temperature. Enjoy your delicious Strawberry Honeybun Cake!
Notes
If using frozen strawberries, make sure to thaw and drain them before adding to the batter to avoid excess moisture. If you prefer a thicker glaze, use less milk. For a thinner glaze, add a little more milk.