a slice of Copycat Starbucks Raspberry Swirl Pound Cake with the entire pound cake in the background

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!

a slice of Copycat Starbucks Raspberry Swirl Pound Cake with the entire pound cake in the background
5 from 2 votes↑ Click stars to rate now!
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Copycat Starbucks Raspberry Swirl Pound Cake

To make it extra quick and easy, this recipe starts with a boxed mix.
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 16 slices

Ingredients  

Pound Cake

  • 1 box pound cake mix
  • ¼ cup butter softened
  • 2 eggs
  • cup milk
  • 1 teaspoon lemon juice
  • cup seedless raspberry fruit spread
  • 6 drops red food coloring (optional)

Frosting

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon 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.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Thank you for this awesome recipe – I made it in a Bundt pan and baked it for 38 minutes- perfect yummy cake !