1 sour cream white cake mix
1 sm. box raspberry Jell-O
3/4 c. oil
4 eggs
1/2 c. water
1 box frozen raspberries, drained (save juice)

Mix first 5 ingredients; add raspberries. Bake in well-greased bundt pan for 50 to 60 minutes at 350 degrees.

ICING:

1 c. powdered sugar
1/4 c. juice from berries

Mix ingredients.