Strawberry Honeybun Cake with Strawberry Cream Icing 

Ingredients:

For the Cake:

1 box strawberry cake mix

3/4 cup buttermilk

1/2 cup vegetable oil

3 eggs

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

For the Strawberry Cream Icing:

1 1/2 cups powdered sugar

2 tablespoons strawberry puree (fresh or frozen, blended smooth)

2 tablespoons heavy cream (or milk)

1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, mix the strawberry cake mix, buttermilk, vegetable oil, eggs, and vanilla until well combined.

In a separate small bowl, mix brown sugar and cinnamon.

Pour half of the cake batter into the prepared baking dish, then sprinkle the brown sugar-cinnamon mixture evenly over it.

Pour the remaining batter over the top and spread evenly.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the icing: In a bowl, whisk together powdered sugar, strawberry puree, heavy cream, and vanilla until smooth.

Once the cake is done, let it cool slightly before drizzling the icing over the warm cake.

Slice and enjoy!

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 12 slices

Tips:

Use fresh strawberries for the best flavor in the icing.

Let the cake cool slightly before adding the icing so it melts into the cake perfectly.