CopyCat Starbucks Raspberry Swirl Pound Cake Recipe

Ingredients

  • 1 box Pound Cake mix
  • 1/4 cup softened Butter
  • 2 eggs
  • 2/3 cup Milk
  • 1 tsp Lemon Juice
  • 1/3 cup seedless Raspberry Fruit Spread
  • 6 drops Red Food Coloring optional
  • ICING:
  • 8 oz softened Cream Cheese
  • 1 cup Powdered Sugar
  • 1 tsp Lemon Juice

Instructions

  1. Preheat oven to 350.
  2. Grease and flour 9x5 loaf pan.
  3. Combine cake mix, milk, butter, eggs and slowly beat until incorporated (30 seconds).
  4. Beat at medium an additional 2 minutes.
  5. Transfer about 1/3 of batter to another bowl.
  6. Add raspberry spread and food coloring to new bowl and stir to mix well.
  7. All lemon juice to first bowl and mix well.
  8. Add a layer of white batter to pan.
  9. Add alternating layers of red and white.
  10. Bake 55-60 minutes.
  11. Allow to cool.
  12. Beat together 1/4 cup butter and 1/4 cup cream cheese until smooth.
  13. Slowly add in powdered sugar mixing until smooth.
  14. Ice the top of the cooled pound cake.
  15. Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
  16. Add powdered sugar and mix until combined
  17. Add lemon juice mixing on low until smooth.