RASPBERRY GELATIN BUNDT CAKE

Raspberry Gelatin Bundt Cake

From the kitchen of Linda Kilbride, Maricopa, Arizona

If you don't care for the raspberry seeds in the cake, put the raspberries through a fine sieve and use the resulting puree. You use all the raspberry juice in the cake anyway.

1 (18.25 ounce) box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 small box raspberry gelatin
1 (10 ounce) package frozen raspberries, thawed

Preheat oven to 350 degrees F. Grease and flour a Bundt pan, two loaf pans or a 9 x 13-inch baking pan.

Mix all ingredients, including juice from raspberries. Pour into prepared pan(s). Bake for 25 to 45 minutes (depending upon which pan you use). Cake is done when a wooden pick inserted into the center comes out clean.