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Copycat Starbucks Raspberry Swirl Pound Cake

Ingredients

  • POUND CAKE:
  • 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

  • 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.