Strawberry Honeybun Cake
A delightful cake that blends ripe strawberries and a cinnamon swirl topping, perfect for gatherings or a sweet treat after dinner.
Ingredients
Cake Ingredients
- 1 box yellow cake mix Can use gluten-free cake mix for a gluten-free option.
- 1 cup sour cream Can substitute with dairy-free options.
- ½ cup vegetable oil
- 4 pieces eggs
- 1 cup strawberries, chopped Fresh strawberries recommended.
Cinnamon Sugar Mixture
- ½ cup brown sugar Can substitute with coconut sugar for a healthier option.
- 1 tablespoon cinnamon
Glaze Ingredients
- ½ cup powdered sugar
- 2 tablespoons milk Use dairy-free milk for a dairy-free option.
Instructions
Preparation
- Gather all the ingredients and preheat your oven to 350°F (175°C). Grease your baking pan.
Mix the Batter
- In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, and eggs. Mix until the batter is smooth.
Create the Cinnamon Mixture
- In a separate bowl, blend the brown sugar and cinnamon together.
Layer the Cake
- Pour half of the cake batter into the greased baking pan.
- Sprinkle half of the brown sugar and cinnamon mixture over the batter.
- Add the chopped strawberries on top.
- Pour the remaining cake batter over the strawberries.
- Top with the remaining cinnamon and brown sugar mixture.
Bake the Cake
- Bake in the oven for 30-35 minutes, until a toothpick comes out clean.
Cool and Glaze
- Let the cake cool, then drizzle with a mixture of powdered sugar and milk.
Notes
Store in an airtight container in the refrigerator for 3-5 days. Can be frozen by wrapping it tightly.