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1 (18.25 ounce) box yellow cake mix
1 cup sour cream
1/4 cup water
2 eggs
1 small box raspberry-flavor gelatin
Confectioners' sugar
Preheat oven to 350 degrees F. Grease well and flour a 10-inch Bundt pan.
Combine cake mix, sour cream, water and eggs. Blend, then beat at medium speed for 2 minutes until creamy. Spoon 1/3 of batter into prepared Bundt pan. Sprinkle with half of the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake for 45 to 50 minutes or until cake springs back when lightly pressed. Cool in pan for 5 minutes. Remove from pan and cool on rack.
Sprinkle with confectioners' sugar.
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