Strawberry Honeybun Cake with Strawberry Cream Icing
Delicious Strawberry Honeybun Cake with a creamy strawberry icing for a delightful dessert experience.
Equipment
- Bundt pan or 9×13 baking dish
- Mixing Bowls
- Electric mixer
- Measuring tools
- Whisk
Ingredients
Cake Batter
- 1 box strawberry cake mix 15.25 oz
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
Cream Filling
- 1 box vanilla or cheesecake instant pudding 3.4 oz
- 1 cup cold milk
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoon strawberry jam or puree
- 2 tablespoon melted butter or cream cheese
- 1 –3 tablespoon milk or cream
Instructions
Preparation
- Preheat oven to 350°F and grease a Bundt or 9×13 pan.
- Mix cake batter ingredients until smooth.
- In a separate bowl, mix pudding with milk.
- Layer half of cake batter, then pudding, then remaining batter into the pan.
- Bake for 40–45 minutes (Bundt) or 30–35 minutes (9×13) until a toothpick comes out clean.
- Cool completely.
- Whisk icing ingredients together until thick but pourable.
- Drizzle or spread over cooled cake.
- Chill cake if storing and bring to room temperature before serving.
Notes
Refrigerate leftovers up to 4 days. Add extra jam or strawberry extract for stronger berry flavor. Use cream cheese for a tangier icing variation.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 250mgPotassium: 150mgSugar: 27gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 4mg
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