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Copycat Raspberry Swirl Pound Cake

Starbucks Copycat Raspberry Swirl Pound Cake

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  • Preheat oven to 350.
  • Grease and flour 9x5 loaf pan.
  • Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds).
  • Beat at medium an additional 2 minutes.
  • Transfer about 1/3 of batter to another bowl.
  • Add raspberry spread and food coloring to new bowl and stir to mix well.
  • All lemon juice to first bowl and mix well.
  • Add a layer of white batter to pan.
  • Add alternating layers of red and white.
  • Bake 55-60 minutes.
  • Allow to cool.
  • Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
  • Add powdered sugar and mix until combined
  • Add lemon juice mixing on low until smooth.

Nutrition facts are provided as a courtesy.

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