1 (2 layer size) pkg. yellow cake mix
1 c. sour cream
1/4 c. water
2 eggs
1 (3 oz.) pkg. raspberry-flavored Jell-O

Combine cake mix, sour cream, water and eggs in a large bowl. Blend, then beat on medium speed 2 minutes, until creamy. Spoon 1/3 the batter into well-greased and floured Bundt pan. Sprinkle with 1/2 the Jell-O. Repeat layers. Spread remaining batter over gelatin to cover.

Bake at 350°F in oven 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.