1 pkg. sour cream white cake mix
1 (3 oz.) box raspberry Jello
1 box frozen raspberries, thawed & drained
3/4 c. oil
4 eggs

Reserve 1/4 cup juice for glaze. Add water to remaining juice to equal 3/4 cup.

Combine cake mix, Jello, juice and oil. Beat 4 minutes. Add eggs, one at a time while beating. Add raspberries and mix. Pour into well greased and floured tube or bundt pan. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes. Turn out. Spoon glaze over top and drizzle down sides. Glaze: 1 cup powdered sugar and reserved juice.