In large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water. Beat until well blended.
Pour into a greased 13 x 9-inch x 2 inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.