How To Make Raspberry Swirl Pound Cake
Try our copycat raspberry swirl pound cake that tastes exactly like the one served at Starbucks! You only need a boxed mix and raspberry spread!
Serves:
Ingredients
For Pound Cake:
- Pound Cake mix,(1 box)
- ¼cupbutter,softened
- 2eggs
- ⅔cupmilk
- 1tsplemon juice
- ⅓cupRaspberry Fruit Spread,seedless
- 6dropsred food coloring,optional
For Frosting:
- 8ozcream cheese,softened
- 1cuppowdered sugar
- 1tsplemon juice
Instructions
Pound Cake:
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Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
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Mix the cake mix, butter, milk, and eggs until just combined. With the mixer on medium, beat for an additional 2 minutes.
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Remove ⅓ of the batter and stir in the raspberry spread and food coloring (if using).
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Add the lemon juice to the white batter and stir.
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Starting with the white batter, alternate the layers of red and white.
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Bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool completely.
Frosting:
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Beat the cream cheese on medium-high speed until light and fluffy. Add the powdered sugar and lemon juice, beating until smooth and creamy.
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Spread over the cooled loaf.
Nutrition
- Calories: 542.58kcal
- Fat: 34.31g
- Saturated Fat: 19.66g
- Trans Fat: 0.47g
- Monounsaturated Fat: 9.00g
- Polyunsaturated Fat: 1.74g
- Carbohydrates: 52.89g
- Fiber: 0.30g
- Sugar: 46.30g
- Protein: 7.57g
- Cholesterol: 176.92mg
- Sodium: 265.69mg
- Calcium: 122.75mg
- Potassium: 188.75mg
- Iron: 0.76mg
- Vitamin A: 357.67µg
- Vitamin C: 3.33mg
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