Strawberry Honeybun Cake

A decadent, ultra-moist strawberry cake featuring a sweet brown sugar swirl and a glossy, creamy strawberry icing. This easy dessert mimics the sticky texture of a honeybun with a fruity twist.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: American, Southern

Calories: 380

Ingredients Equipment Method Notes

Ingredients

Cake Batter

1 box strawberry cake mix (15.25 oz standard box)
1 box instant vanilla pudding mix (3.4 oz)
4 large eggs room temperature
0.5 cup vegetable oil
1 cup sour cream full fat works best

The Swirl

0.5 cup light brown sugar packed
1 tsp cinnamon optional, for classic honeybun flavor

Creamy Strawberry Glaze

2 cups powdered sugar sifted
3-4 tbsp heavy cream or milk
1 tsp strawberry extract or 1 tbsp strawberry jam
1 cup fresh strawberries for garnish

Equipment

Bundt pan or 9x13 baking dish
Hand mixer
Large mixing bowl
Wire cooling rack

Method

Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan or spray with baking spray.
In a large bowl, combine the strawberry cake mix, pudding mix, eggs, vegetable oil, and sour cream. Beat with an electric mixer on medium speed for 2 minutes until smooth and thick.
Pour approximately half of the cake batter into the prepared pan, smoothing it out with a spatula.
Sprinkle the brown sugar (and cinnamon if using) evenly over the first layer of batter.
Pour the remaining batter over the sugar layer. Gently smooth the top to cover the sugar.
Bake for 35-45 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack or serving plate.
Whisk together powdered sugar, cream, and strawberry extract until smooth and glossy. Pour over the warm cake and top with fresh strawberries.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.