Strawberry Honeybun Cake
Ingredients:
1 box strawberry cake mix
3 large eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup brown sugar
1 teaspoon ground cinnamon
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the batter:
In a large bowl, mix together the strawberry cake mix, eggs, vegetable oil, and sour cream until smooth and well combined.
Make the cinnamon swirl:
In a small bowl, mix the brown sugar and cinnamon.
Layer the cake:
Pour half of the cake batter into the prepared pan.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Add the remaining batter on top and gently spread it out.
Swirl:
Use a knife to lightly swirl the cinnamon mixture into the batter for that classic honeybun effect.
Bake:
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Finish the cake:
While the cake is still warm, drizzle the glaze evenly over the top.
Tips:
Let the cake cool slightly before serving for the best texture.
You can add chopped strawberries on top for extra flavor.
Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
