We love the Raspberry Swirl Pound Cake at Starbucks and now we can enjoy it at home!!
To make it extra quick and easy, this recipe starts with a boxed mix. If you have a favorite pound cake recipe, by all means, use that and just add the raspberry spread in as directed below!
Copycat Starbucks Raspberry Swirl Pound Cake
To make it extra quick and easy, this recipe starts with a boxed mix.
Equipment
Ingredients
Pound Cake
- 1 box pound cake mix
- ¼ cup butter softened
- 2 eggs
- ⅔ cup milk
- 1 teaspoon fresh lemon juice
- ⅓ cup seedless raspberry fruit spread
- 6 drops red food coloring (optional)
Frosting
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon fresh lemon juice
Instructions
Pound Cake
- Preheat oven to 350 degrees. Grease & flour a 9x5 loaf pan.
- Mix cake mix, butter, milk and eggs just until combine. With mixer on medium, beat an additional 2 minutes.
- Remove ⅓ of the batter and stir in raspberry spread and food coloring (if using).
- Add lemon juice to the white batter and stir.
- Starting with white batter, alternate layers of red and white.
- Bake 55-60 minutes or until a toothpick comes out clean. Cool completely.
Frosting
- Beat cream cheese on medium-high speed until light and fluffy. Add powdered sugar and lemon juice beating until smooth and creamy. Spread over cooled loaf.
Nutrition Information
Serving: 1slices | Calories: 135 | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 86mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Thank you for this awesome recipe – I made it in a Bundt pan and baked it for 38 minutes- perfect yummy cake !