Strawberry Honeybun Cake with Creamy Strawberry Icing
A soft, nostalgic Strawberry Honeybun Cake made with strawberry-flavored batter, a cinnamon sugar swirl, and topped with a creamy homemade strawberry icing that feels indulgent yet easy to make.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box vanilla or strawberry cake mix
- 1 box (3 oz) instant strawberry gelatin mix
- 0.75 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 0.75 cup brown sugar
- 1 tsp ground cinnamon
- 1 cup fresh or frozen strawberries
- 3 cups powdered sugar
- 8 oz cream cheese, softened
- 0.5 cup butter, softened
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, strawberry gelatin, vegetable oil, eggs, and sour cream until smooth.
- In a separate bowl, combine brown sugar and ground cinnamon.
- Pour half of the cake batter into the prepared dish and spread evenly.
- Sprinkle the cinnamon sugar mixture evenly over the batter.
- Spread the remaining cake batter over the top.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Blend strawberries until smooth.
- In a bowl, beat cream cheese and butter until creamy. Add powdered sugar, blended strawberries, milk, and vanilla extract, mixing until smooth.
- Spread the strawberry icing evenly over the cooled cake before serving.
Notes
- Ensure the cake is completely cool before icing.
- Adjust milk quantity to control icing consistency.
- Fresh or frozen strawberries both work well.
- The cake tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
