Description
Strawberry Honeybun Cake is a moist, cinnamon-swirled dessert layered with sweet strawberry preserves and topped with a luscious glaze—an easy and nostalgic treat full of flavor and comfort.
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 3/4 cup strawberry preserves or jam
- 1/2 cup fresh strawberries, chopped (optional)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix yellow cake mix, eggs, sour cream, and vegetable oil until smooth.
- Pour half the batter into the prepared dish and spread evenly.
- In a small bowl, combine brown sugar and cinnamon, then sprinkle over the batter.
- Spoon strawberry preserves over the cinnamon-sugar layer and top with remaining batter. Spread evenly.
- Gently swirl the layers with a butter knife to create a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Pour glaze over the warm cake as soon as it comes out of the oven. Let soak in and cool.
- Top with chopped fresh strawberries before serving, if desired.
Notes
- Use strawberry cake mix for a bolder berry flavor.
- Swirl in softened cream cheese for a cheesecake-style variation.
- Add chopped nuts like pecans or almonds for texture.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Wrap and freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
