Strawberry Honeybun Cake
This Strawberry Honeybun Cake is a delightful dessert that combines the sweetness of strawberry cake with a rich cinnamon swirl and a luscious strawberry glaze. Perfect for any occasion, it offers a moist texture and a burst of flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 box strawberry cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons strawberry jam
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside.
- In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract. Mix until smooth and well combined.
- In a small bowl, mix together the brown sugar and ground cinnamon.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter over the cinnamon-sugar layer and spread it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan. While cooling, prepare the strawberry glaze by mixing the powdered sugar and strawberry jam until smooth. Gradually add milk, one tablespoon at a time, until the glaze reaches a drizzle consistency. Drizzle the strawberry glaze evenly over the cooled cake.
- Slice and serve.
Nutrition
- Calories: 290
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg