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
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.