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

Combine cake mix, sour cream, water, and eggs in large bowl. Blend, then beat at medium speed for two minutes until creamy. Spoon 1/3 of batter into well greased and floured 10 inch fluted bundt pan. Sprinkle with 1/2 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 from pan, cool on rack. Sprinkle with confectioners' sugar if desired.