Raspberry Cake


1 (18 1/2 ounce) packages white cake mix
4 eggs
2/3 cup oil
3 ounces raspberry gelatin powder
1 (10 ounce) packages frozen raspberries, thawed
1 (16 ounce) containers commercial cream cheese frosting ( I use Pillsbury)

In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
Spread batter in a greased and floured 13×9 inch baking pan.
Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
Frost cooled cake, cut into squares and serve.