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

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