Strawberry Honeybun Cake with Strawberry Icing
Ingredients:
For the cake:
1 box (15.25 oz) yellow cake mix
1 (3.4 oz) box of instant vanilla pudding mix
1/2 cup vegetable oil
1 cup sour cream
4 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup chopped strawberries (fresh or frozen)
For the cinnamon swirl:
1/2 cup brown sugar, packed
1 tsp ground cinnamon
For the strawberry icing:
1 cup powdered sugar
2 tbsp strawberry jam or preserves
1-2 tbsp milk (adjust for desired consistency)
1/4 tsp vanilla extract
Instructions:
Prepare the cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, combine the cake mix, instant vanilla pudding mix, vegetable oil, sour cream, eggs, milk, and vanilla extract. Beat on medium speed until smooth and well combined.
Gently fold in the chopped strawberries to the batter.
Make the cinnamon swirl:
In a small bowl, combine the brown sugar and cinnamon. Set aside.
Layer the cake:
Pour half of the cake batter into the prepared baking dish and spread it out evenly.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining cake batter on top and gently swirl with a knife or spoon to create a marbled effect.
Bake the cake:
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely.
Make the strawberry icing:
In a small bowl, whisk together the powdered sugar, strawberry jam, milk, and vanilla extract until smooth. Add more milk if necessary to reach your desired icing consistency.
Frost the cake:
Once the cake has cooled, drizzle the strawberry icing over the top of the cake, spreading it out evenly.
Serve:
Slice and enjoy this sweet, moist Strawberry Honeybun Cake with Strawberry Icing—perfect for any occasion or just as a sweet treat to brighten your day!