Strawberry Honeybun Cake

Ingredients

For the Cake

1 box yellow cake mix

¾ cup sour cream

½ cup vegetable oil

4 large eggs

½ cup milk

1 teaspoon vanilla extract

Strawberry Swirl Mixture

1 cup strawberry preserves or strawberry pie filling

1 teaspoon lemon juice

½ teaspoon vanilla extract

Cinnamon Brown Sugar Layer

1 cup brown sugar, packed

1 ½ teaspoons cinnamon

Optional: ¼ teaspoon nutmeg for warmth

Vanilla Glaze

2 cups powdered sugar

3–4 tablespoons milk

1 teaspoon vanilla extract

Optional: 1 tablespoon melted butter for richness

Preparation

Step 1: Prepare the cake batter

In a large bowl, mix yellow cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until the batter is smooth and creamy. Do not overmix

Step 2: Make the strawberry swirl

In a small bowl, stir together strawberry preserves, lemon juice, and vanilla. This gives the strawberry flavor brightness and depth.

Step 3: Mix the cinnamon sugar

Combine brown sugar, cinnamon, and optional nutmeg in a separate bowl. Set aside.

Step 4: Layer the cake

Pour half the cake batter into a greased 9×13 pan.

Sprinkle half the cinnamon sugar mixture over the batter.

Spoon half of the strawberry mixture in dollops across the surface.

Step 5: Repeat the layers

Pour the remaining cake batter on top.

Add the remaining cinnamon mixture.

Add the remaining strawberry mixture in dollops.

Use a butter knife to swirl gently—don’t overmix.

Step 6: Bake the cake

Preheat the oven to 350°F (175°C).

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

Step 7: Add the glaze

While the cake is warm, whisk together powdered sugar, milk, vanilla, and melted butter (optional).

Pour the glaze evenly over the warm cake so it melts into the top and creates a classic honeybun shine.

Step 8: Cool and slice

Allow the cake to cool for 15–20 minutes before slicing. Serve warm or room temperature.