Strawberry Honeybun Cake (Moist, Swirled & Irresistible)
Strawberry Honeybun Cake is a soft, tender cake with a sweet strawberry swirl running through every bite, finished with a light glaze that melts right into the cake. Inspired by the classic honeybun cake, this version adds bright strawberry flavor for a dessert that’s perfect for potlucks, brunch, or anytime you want something easy and crowd-pleasing.
Ingredients
Cake
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1 box strawberry cake mix
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4 large eggs
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¾ cup vegetable oil
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1 cup sour cream
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½ cup granulated sugar
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1 teaspoon vanilla extract
Strawberry Swirl
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1 cup strawberry preserves or strawberry pie filling
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1 teaspoon cinnamon (optional, honeybun-style)
Glaze
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1 cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
Preparation
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, mix cake mix, eggs, oil, sour cream, sugar, and vanilla until smooth.
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Pour half of the batter into the prepared dish.
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Spoon strawberry preserves evenly over the batter and lightly sprinkle with cinnamon if using.
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Add the remaining batter on top and gently swirl with a knife.
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Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
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While the cake cools slightly, whisk together powdered sugar, milk, and vanilla to make the glaze.
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Drizzle glaze over the warm cake so it soaks in.
Tips & FAQs
Can I use fresh strawberries?
Yes—cook them with a little sugar to create a thick filling before using.
Why use sour cream?
It makes the cake extra moist and tender.
How do I store this cake?
Cover tightly and store at room temperature for up to 2 days or refrigerate up to 5 days.
This Strawberry Honeybun Cake is soft, sweet, and full of strawberry goodness—simple to make and guaranteed to disappear fast.