Description

This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful treat that blends the soft, buttery texture of a classic honeybun cake with a sweet and tangy strawberry twist. Topped with a luscious strawberry cream icing, it’s an irresistible dessert perfect for any occasion. Quick, easy, and budget-friendly, it’s sure to become a crowd favorite.

Ingredients

1 box yellow cake mix

1/2 cup strawberry jelly

1/2 cup butter, softened

2 eggs

1 tsp vanilla extract

1/2 cup milk

For the Strawberry Cream Icing:

2 cups powdered sugar

1 small box strawberry Jello (powdered)

1/4 cup butter, softened

2–3 tbsp milk

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Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the cake mix, strawberry jelly, butter, eggs, vanilla extract, and milk. Mix until smooth.
Pour the batter into a greased 9×13-inch baking pan and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
While the cake bakes, prepare the icing by mixing the powdered sugar, strawberry Jello powder, butter, and milk in a medium bowl until smooth.
After the cake has baked, let it cool for about 10 minutes, then spread the strawberry cream icing generously over the warm cake.
Let the icing melt into the cake, then slice and enjoy!

Notes

Storage: Store leftover cake in an airtight container in the fridge for 3-4 days.
Freezing: Wrap leftovers tightly in plastic wrap and foil, then freeze for up to 2 months.
Reheating: Reheat individual slices in the microwave for 15-20 seconds, or enjoy cold.
Variation Tip: Try raspberry or peach Jello for a fruity twist or add nuts for a crunchy texture.