Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing

Soft, moist, and bursting with strawberry flavor, this honeybun-style cake is layered with a creamy vanilla pudding center and topped with a luscious strawberry cream icing. Perfect for potlucks, brunches, or just a sweet treat at home!

 Why You’ll Love This Cake

✔ Swirled Cream Center – A smooth pudding layer baked right into the cake
✔ Moist & Tender – Thanks to sour cream and milk
✔ Eye-Catching – Glossy pink icing and bold strawberry color
✔ Easy to Make – Uses boxed cake mix for simplicity
✔ Versatile – Bake in a Bundt or 9×13 pan

📋 Recipe Categories

• Cuisine: American

• Course: Dessert

• Method: Baking

• Difficulty: Easy

• Prep Time: 20 minutes

• Cook Time: 40–45 minutes (Bundt) / 30–35 minutes (9×13)

• Cooling Time: 30 minutes

• Total Time: 1 hour 20 minutes

• Servings: 12

🍽️ Kitchen Equipment Needed

✅ Bundt pan or 9×13-inch baking dish
✅ Mixing bowls
✅ Hand or stand mixer
✅ Measuring cups and spoons
✅ Whisk
✅ Rubber spatula

🧾 Ingredients

For the Cake Batter

• 1 box (15.25 oz) strawberry cake mix

• ½ cup vegetable oil

• 3 large eggs

• 1 cup sour cream

• ½ cup whole milk

• 1 teaspoon vanilla extract

For the Cream Filling

• 1 box (3.4 oz) instant vanilla or cheesecake pudding mix

• 1 cup cold milk

For the Strawberry Cream Icing

• 2 cups powdered sugar

• 2 tablespoons strawberry jam or puree

• 2 tablespoons melted butter or softened cream cheese

• 1–3 tablespoons milk or heavy cream (to thin)

• Optional: a few drops strawberry extract for enhanced flavor

👨‍🍳 Step-by-Step Instructions

Step 1: Preheat Oven

Preheat to 350°F (175°C).
Grease and flour a Bundt pan or 9×13 baking dish.

Step 2: Make the Cake Batter

In a large bowl, combine cake mix, oil, eggs, sour cream, milk, and vanilla.
Beat until smooth and well-combined (about 1–2 minutes on medium speed).

Step 3: Prepare the Cream Filling

In a separate bowl, whisk pudding mix and cold milk for 1 minute until slightly thickened. Set aside.

Step 4: Layer the Batter & Filling

Pour half of the cake batter into the pan.
Spoon or drizzle pudding over the batter.
Top with remaining cake batter.
(Optional: Gently swirl with a knife for a marbled effect.)

Step 5: Bake

Bake in preheated oven:

• Bundt: 40–45 minutes

• 9×13: 30–35 minutes
  Cake is done when a toothpick inserted in center comes out with a few moist crumbs.
  Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Strawberry Cream Icing

Whisk powdered sugar, jam, and melted butter or cream cheese.
Add milk/cream 1 tbsp at a time until icing is thick but pourable.
Adjust flavor with more jam or a drop of strawberry extract if desired.

Step 7: Ice the Cake

Drizzle or spread icing over the cooled cake.
Let sit for a few minutes to set before slicing.

🍓 Serving & Storage

Serve: Slice and enjoy once the icing has set.
Store: Refrigerate in an airtight container for 3–4 days due to the pudding filling. Bring to room temp before serving for best texture.
Optional Garnishes: Fresh strawberries, white chocolate shavings, or crushed freeze-dried berries.

💡 Tips & Variations

✔ Use cream cheese in the icing for added richness
✔ Add a swirl of strawberry jam inside the batter for extra berry burst
✔ Turn this into cupcakes by layering batter and pudding into muffin tins (reduce bake time)

Strawberry Honeybun Cake with Strawberry Cream Icing

A moist strawberry cake with a creamy pudding center and luscious strawberry icing. Easy, delicious, and eye-catching!

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Ingredients Equipment Method Notes

Ingredients

  

Cake Batter:

• 1 box strawberry cake mix 15.25 oz
• ½ cup vegetable oil
• 3 eggs
• 1 cup sour cream
• ½ cup milk
• 1 tsp vanilla extract

Cream Filling:

• 1 box 3.4 oz vanilla or cheesecake instant pudding
• 1 cup cold milk

Strawberry Cream Icing:

• 2 cups powdered sugar
• 2 tbsp strawberry jam or puree
• 2 tbsp melted butter or cream cheese
• 1 –3 tbsp milk or cream

Equipment

• undt pan or 9×13 baking dish
• mixing bowls
• electric mixer
• Measuring tools
• whisk

Method

 

1. Preheat oven to 350°F and grease a Bundt or 9×13 pan.
2. Mix cake batter ingredients until smooth.
3. In a separate bowl, mix pudding with milk.
4. Layer half of cake batter, then pudding, then remaining batter into the pan.
5. Bake 40–45 minutes (Bundt) or 30–35 (9×13) until a toothpick comes out clean.
6. Cool completely.
7. Whisk icing ingredients together until thick but pourable.
8. Drizzle or spread over cooled cake.
9. 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