1 pkg. sour cream white cake mix
1 (3 oz.) pkg. raspberry Jello
3/4 c. oil
4 eggs
1 pkg. frozen raspberries

Combine cake mix and Jello. Drain raspberries saving 1/4 cup juice for glaze. Use remaining juice and add water to make 3/4 cup. Add juice and oil, beat 4 minutes. Add eggs one at a time, finally add raspberries. Bake at 350°F, let cool for 5 minutes and pour glaze over the top. BAKE IN BUNDT OR TUBE PAN. Glaze: Add 1 cup powdered sugar to 1/4 cup juice.