Description
Strawberry Bliss Honeybun Cake hits the sweet spot for anyone craving a delightful dessert that feels like a warm hug from grandma. Packed with fruity flavor and tender crumb, this cake turns an ordinary afternoon into something special you’ll want to savor slowly.
Ingredients
Scale
Primary Ingredients:
- 1 box yellow cake mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
Supporting Ingredients:
- ½ cup brown sugar
- 2 teaspoons cinnamon
- ½ cup strawberry preserves
Finishing Ingredients:
- Powdered sugar glaze
Instructions
- Grab a large mixing bowl and combine the yellow cake mix, 4 large eggs, 1 cup sour cream, and ½ cup vegetable oil. Whisk until the mixture becomes completely smooth and free of lumps.
- Preheat your oven precisely to 350°F (175°C). Thoroughly grease a 9×13-inch baking dish with cooking spray or butter.
- Pour exactly half of the prepared cake batter into the greased baking dish, spreading it evenly across the bottom.
- In a separate small bowl, blend ½ cup brown sugar and 2 teaspoons ground cinnamon until well combined.
- Sprinkle the cinnamon-sugar mixture generously over the first layer of cake batter, ensuring even coverage.
- Drop ½ cup strawberry preserves in random dollops across the cinnamon-sugar layer, creating a swirled pattern.
- Carefully pour the remaining cake batter over the preserves, covering them completely and smoothing the top with a spatula.
- Place the baking dish in the preheated oven and bake for exactly 40-45 minutes, checking doneness by inserting a toothpick into the center.
- Remove the cake when the toothpick comes out clean with no wet batter clinging to it.
- Allow the cake to cool completely at room temperature for approximately 1 hour before optional glazing.
- If desired, prepare a simple powdered sugar glaze and drizzle over the cooled cake for extra sweetness.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out clean with just a few moist crumbs.
- For a gluten-free version, swap the cake mix for a comparable gluten-free boxed mix and verify all other ingredients are certified gluten-free.
- Prevent strawberry preserves from sinking by gently spreading them across the first batter layer with a spatula, creating an even distribution.
- Make the cake ahead and store covered at room temperature for up to 3 days, or refrigerate for maximum freshness and flavor preservation.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 353 kcal
- Sugar: 34 g
- Sodium: 295 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg