Ooo, strawberry honeybun cake 🍓🍯—sweet, gooey, and dangerously easy. Here’s a classic, crowd-pleasing version (with a little bakery-vibe magic).
Strawberry Honeybun Cake
Ingredients
- 1 box strawberry cake mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- 1 tsp vanilla extract
Honeybun swirl
- ⅓ cup brown sugar
- 1 tsp cinnamon
Glaze
- 2 cups powdered sugar
- ¼ cup milk (add more if needed)
- 1 tsp vanilla extract
How to make it
- Preheat oven to 325°F (165°C). Grease a 9×13 pan.
- Mix the batter: Combine cake mix, eggs, oil, sour cream, and vanilla until smooth.
- Layer & swirl:
- Pour half the batter into the pan.
- Sprinkle brown sugar + cinnamon evenly over it.
- Add remaining batter and gently swirl with a knife.
- Bake for 40–45 minutes, until a toothpick comes out mostly clean.
- Glaze time: Whisk glaze ingredients and pour over the cake while it’s still warm.
Pro upgrades (optional but 🔥)
- Add ½ cup diced fresh strawberries to the batter
- Swap milk for strawberry milk or a splash of strawberry syrup in the glaze
- Drizzle with cream cheese glaze instead of vanilla for extra indulgence
This cake is soft, sticky, and somehow disappears way too fast.
Want a from-scratch version or a cream-cheese–stuffed twist? 😏
