Raspberry Pound Cake
1 (18-ounce) box white or yellow cake mix
1/2 cup Cran-Fruit for chicken, cran-raspberry flavor
1 (8-ounce) cup raspberry yogurt
1 (3-ounce) package peach, apricot or orange gelatin
1 cup water
Preheat oven to 350 degrees.
Combine cake mix and gelatin in large bowl. Blend in eggs, one at a time. Add yogurt, cran-fruit, and water. Bake in 13 x 9-inch pan for 40 minutes. Refrigerate leftovers.