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Strawberry Honeybun Cake

Strawberry Honeybun Cake: Moist, Fruity Bliss for Everyone

Discover the Strawberry Honeybun Cake, a delightful dessert with fruity sweetness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box (15.25 oz) Strawberry Cake Mix Can substitute with another cake mix.
  • ½ cup Vegetable Oil Can use melted coconut oil or unsweetened applesauce.
  • 3 large Eggs Use vegan egg substitute if needed.
  • 1 cup Sour Cream Replace with Greek yogurt or dairy-free sour cream.
  • ½ cup Whole Milk Any plant-based milk is a suitable alternative.
  • 1 teaspoon Vanilla Extract Almond extract can be used for variety.
For the Icing
  • ½ cup Unsalted Butter Substitute with dairy-free butter or margarine.
  • 4 cups Powdered Sugar Consider a baking sugar substitute.
  • ¼ cup Strawberry Jam or Pureed Fresh Strawberries Adjust liquid if using purees.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, mix ½ cup of vegetable oil, 3 large eggs, 1 cup of sour cream, ½ cup of whole milk, and 1 teaspoon of vanilla extract until smooth.
  3. Gradually add the strawberry cake mix and stir until just combined.
  4. Pour the batter into the prepared baking dish and bake for 30-35 minutes.
  5. Let the cake cool in the pan for 10-15 minutes.
  6. Beat together ½ cup of softened butter, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and ¼ cup of strawberry jam or puree until smooth for the icing.
  7. Once the cake is cool, spread the icing evenly over the top.
  8. Slice the cake into squares and serve.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 23gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure to wrap leftovers securely for optimal moisture in storage. This cake freezes well for up to 3 months.

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