I absolutely adore this Strawberry Honeybun Cake—it’s a soft, moist cake made from boxed strawberry mix, swirled with cinnamon sugar, and topped with a luscious strawberry cream icing. It’s both nostalgic and elegant, perfect for any occasion.

Strawberry Honeybun Cake with Strawberry Cream Icing

Why You’ll Love This Recipe

I love how easy it is—starting with a cake mix saves time but still delivers big flavor. The cinnamon sugar swirl adds a hint of warmth, and the strawberry cream icing gives it that glossy, vibrant finish. It’s confident and show-stopping at brunch, potlucks, or just a cozy treat at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 (or buttermilk)
1 tsp vanilla extract
½ cup brown sugar
1 tsp ground cinnamon

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 Tbsp strawberry jam or puree
2 Tbsp melted butter or softened cream cheese
1–3 Tbsp milk or heavy cream (to thin)
Optional: a few drops strawberry extract

Directions

Preheat oven to 350 °F (175 °C). Grease and flour a Bundt pan or 9×13 pan.
Make batter: In a large bowl, beat cake mix, oil, eggs, sour cream, milk, and vanilla until smooth.
Prepare filling: Whisk pudding mix and cold milk until slightly thickened; set aside.
Layer: Pour half the batter into pan. Spoon pudding over. Top with remaining batter; swirl gently.
Bake:
- Bundt pan: 40–45 min
- 9×13 pan: 30–35 min
  Test with a toothpick—it should come out with a few moist crumbs. Cool 10–15 min in pan, then on a rack.
Make icing: Whisk powdered sugar, jam, butter/cream cheese, and milk until thick but pourable. Add extract if using.
Ice the cake: Pour or spread icing over cooled cake. Allow it to set before slicing.

Servings and timing

This cake yields 12 servings.

Prep time: ~20 minutes
Bake time: Bundt 40–45 min or 9×13 30–35 min
Cooling & icing: another ~20 min
Total time: around 1 hour.

Variations

Swap butter for cream cheese in icing for tangier richness.
Add fresh diced strawberries into batter or icing for extra fruitiness.
If vegan or dairy-free, use almond yogurt instead of sour cream/milk and non-dairy butter or coconut oil.
Turn batter and filling into cupcakes; bake 18–22 min.

Storage/reheating

Store covered in the fridge for 3–4 days because of the dairy filling. Bring to room temperature before serving for best texture. You can freeze slices wrapped tightly for up to 3 months. Thaw overnight in fridge.

FAQs

What size pan should I use?

I typically use a 9×13-inch pan, but a Bundt pan works beautifully too—just adjust baking time accordingly.

Can I use a different cake mix?

Absolutely. I’ve used vanilla or white cake mixes with strawberry jam mixed in—it’s delicious and lighter.

Do I have to add the pudding filling?

I love the creamy center, but you can skip it—just layer batter straight without pudding.

How do I make the icing thinner or thicker?

I add milk one teaspoon at a time until it pours nicely. For a thicker glaze, use less liquid or more powdered sugar.

Can I make this ahead?

Yes! Bake and ice a day early, refrigerate overnight. It tastes even better the next day when flavors meld.

Conclusion

I hope this Strawberry Honeybun Cake becomes as cherished in your kitchen as it is in mine. It’s effortless but feels special—with its swirled pudding center and glossy strawberry icing, every slice feels like a treat. I’d love to hear how it turned out for you!