1 can or pkg. frozen raspberries, thawed
3/4 c. raspberry juice, add water if needed
1 pkg. white cake mix (Duncan Hines Deluxe)
4 eggs
1/2 c. oil
1 pkg. raspberry gelatin

Combine cake mix, gelatin, eggs and oil and beat 2 minutes at medium speed; then add the raspberry juice and beat additional 2 minutes. Fold raspberries into mix; pour into bundt or angel pan. Bake at 350 degrees for 35 minutes.

ICING:

1 (8 oz.) cream cheese
3/4 pkg. powdered sugar
1/2 stick butter

Add a drop or two red food coloring for pale pink frosting. This cake is just wonderful.