1 pkg. yellow cake mix
1 c. (1/2 pt.) sour cream
1/4 c. water
2 eggs
1 (3 oz.) pkg. raspberry gelatin

Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed, 2 minutes until creamy. Spoon 1/3 batter into well greased and floured bundt pan. Sprinkle with 1/2 the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350 degrees for 45 to 50 minutes, until cake springs back when lightly pressed. Cool in pan 5 minutes. Remove, cool on rack. Sprinkle with powdered sugar.