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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Equipment

• undt 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 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

Instructions

 

• 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 40–45 minutes (Bundt) or 30–35 (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