1 pkg. yellow cake mix
1 c. sour cream
1/4 c. water
2 eggs
1 sm. pkg. raspberry Jello

Combine cake mix, sour cream, water and eggs in a large bowl. Blend, then beat at medium speed 2 minutes until creamy. Spoon 1/3 of batter into well greased and floured bundt pan. Sprinkle with 1/2 of Jello. Repeat layers. Spread remaining batter over Jello to cover.

Bake at 350 degrees for 40 to 50 minutes until cake springs back when lightly pressed. Cool in pan for 5 minutes. Remove from pan; cool on rack. Sprinkle with confectioners' sugar.