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

Combine cake mix, gelatin and eggs and beat 2 minutes at medium speed. Add oil and liquid. Beat additional 2 minutes. Fold raspberries into mix. Pour into Bundt or greased and floured tube pan.

Bake at 350°F for 35 minutes.

Icing:

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

Blend and ice cake.