Strawberry Honeybun Cake with Strawberry Cream Icing

👩‍🍳 Step-by-Step Instructions

Step 1: Mix the Ultra-Moist Base 🥣✨

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish.
2. In a large bowl, combine the 15.25 oz yellow cake mix, 3.4 oz instant vanilla pudding mix, ½ cup vegetable oil, 4 eggs, and 8 oz sour cream.
3. Beat with a hand mixer on medium speed for about 2 minutes until the batter is smooth, thick, and completely combined.

Step 2: Layer and Swirl 🎨🍓

1. Pour half of the yellow cake batter into the bottom of your prepared 9×13-inch pan, spreading it evenly.
2. Spoon the 1 cup of strawberry pie filling (or jam) evenly over the batter layer.
3. Carefully pour the remaining cake batter over the strawberry layer. Use a butter knife to gently swirl the layers together in a zig-zag motion, creating that distinct, beautiful marbled center ribbon visible in the slice in .

Step 3: Bake to Perfection ⏰🔥

1. Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 to 15 minutes while you mix the icing.

Step 4: Whip Up the Strawberry Icing 🥛💗

1. In a medium bowl, whisk together the 2 cups of powdered sugar, 3 tbsp of heavy cream, 2 tbsp of strawberry puree/syrup, and 1 tsp of vanilla extract.
2. Whisk until perfectly smooth. It should be thick but easily pourable.

Step 5: Glaze and Garnish! 🎬🍓

1. While the cake is still slightly warm, pour the icing evenly over the top. The warmth of the cake will allow the glaze to melt into a glossy, smooth coat that drapes over the edges beautifully, just like in !
2. Allow the cake to cool completely, then top individual slices or the whole sheet with fresh, glossy strawberries. Slice, serve, and watch it disappear!