1 cup fresh raspberries (plus additional for garnish, if desired)
1 box white cake mix with pudding
1 (3 ounce) box instant white chocolate pudding
1 (3 ounce) box raspberry gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup finely ground pecans

Heat oven to 350 degrees F. Grease Bundt pan.

In a small bowl, mash the raspberries with a fork. Set aside until needed.

In a mixing bowl, combine cake mix, instant pudding, gelatin, oil and milk; mix until blended. Add eggs, one at a time, beating well after each addition. Add the raspberries and pecans to the batter; blend well. Pour into greased baking pan.

Bake for 60 to 70 minutes, or until a wooden pick inserted near the center comes out clean. Cool in pan on rack for 10 minutes. Turn out cake onto rack and cool completely.

Dust with powdered sugar or drizzle with white chocolate glaze before serving. Garnish with whole fresh raspberries.

Serves 16.

Nutrition values per serving: 345 calories, 22 g fat, 34 g carbohydrates, 1 g fiber, 4 g protein, 54 mg cholesterol, 312 mg sodium