Strawberry Honeybun Cake

3 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen strawberries (chopped)

For the Cinnamon Swirl:

1 cup brown sugar (packed)
1 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Make the Cake Batter: Mix Ingredients: In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
   Add Strawberries: Gently fold in the chopped strawberries.
3. Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar and ground cinnamon. Mix well.
4. Assemble the Cake: Layer the Batter: Pour half of the cake batter into the prepared baking pan and spread evenly.
   Add Cinnamon Swirl: Sprinkle half of the cinnamon-sugar mixture over the batter. Then, pour the remaining cake batter on top and spread it evenly.
   Finish with Cinnamon: Finally, sprinkle the remaining cinnamon-sugar mixture over the top of the cake batter.
5. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
7. Cool and Drizzle: Once the cake is done baking, let it cool in the pan for about 10-15 minutes. Drizzle the glaze over the warm cake.
8. Serve: Slice the cake and serve warm or at room temperature. Enjoy your delicious Strawberry Honeybun Cake!

This cake is wonderfully moist and bursting with strawberry flavor, perfect for any occasion!