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!
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