1/2 c. chopped pecans
1 (2 layer size) pkg. white cake mix
1 c. sour cream or yogurt
1/4 c. water
2 eggs
1 (3 oz.) pkg. Jello raspberry jelly powder
Icing sugar

Sprinkle nuts evenly over bottom of a thoroughly greased and floured 10 inch tube or fluted tube pan. Combine cake mix, sour cream, water, and eggs in large mixer bowl. Blend, then beat at medium speed of electric mixer for 2 minutes. Sprinkle jelly powder into 1/2 cup batter and blend. Pour 1/3 plain batter over nuts in pan. Spoon about half of jelly mixture in a one-inch wide ring around center of pan, keeping away from the jelly mixture to cover. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan 5 minutes. Remove from pan and finish cooling on rack. Sprinkle with icing sugar. Garnish with prepared Dream Whip dessert topping, if desired and serve to the people you love.