Strawberry Honeybun Cake

Here’s a sweet and Southern-style Strawberry Honeybun Cake — a fruity twist on the classic honeybun cake with swirls of cinnamon-sugar and strawberry, topped with a simple glaze. Moist, flavorful, and perfect for brunch, potlucks, or dessert!

🍓 Strawberry Honeybun Cake

🧂 Ingredients:

Cake:

• 1 box strawberry cake mix (15.25 oz)

• 4 large eggs

• ¾ cup sour cream

• ¾ cup vegetable oil

• ½ cup milk

• 1 tsp vanilla extract

Filling (Honeybun swirl):

• ½ cup brown sugar

• 1 ½ tsp ground cinnamon

• Optional: ½ cup finely chopped pecans or walnuts

Glaze:

• 1 ½ cups powdered sugar

• 2–3 tbsp milk

• 1 tsp vanilla extract

🍰 Instructions:

1. Preheat oven to 350°F (175°C).
   Grease and flour a 9×13-inch baking pan.

2. Make the Cake Batter:

   • In a large bowl, mix cake mix, eggs, sour cream, oil, milk, and vanilla.

   • Beat until smooth and well combined (about 2 minutes).

3. Layer the Cake:

   • Pour half the batter into the prepared pan and spread evenly.

   • In a small bowl, mix together brown sugar, cinnamon, and nuts (if using).

   • Sprinkle the cinnamon-sugar mixture evenly over the batter.

   • Pour the remaining batter on top and gently spread to cover the filling.

4. Bake:

   • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

   • Let cool for 10–15 minutes.

5. Make the Glaze:

   • Whisk powdered sugar, milk, and vanilla together until smooth.

   • Pour glaze over the warm cake and spread evenly.

6. Cool & Serve:

   • Allow the glaze to set before slicing.

   • Serve warm or at room temp — even better the next day!

🍓 Optional Add-ons:

• Swirl in strawberry preserves or jam with the cinnamon sugar layer for extra fruit flavor.

• Add fresh sliced strawberries on top after glazing for a fresh pop.