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!
Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
Mix the cake mix, butter, milk, and eggs until just combined. With the mixer on medium, beat for an additional 2 minutes.
Remove ⅓ of the batter and stir in the raspberry spread and food coloring (if using).
Add the lemon juice to the white batter and stir.
Starting with the white batter, alternate the layers of red and white.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool completely.
Beat the cream cheese on medium-high speed until light and fluffy. Add the powdered sugar and lemon juice, beating until smooth and creamy.
Spread over the cooled loaf.
- 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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