Lemon Raspberry Cake

Lemon Raspberry Cake
1 package (two layer size) lemon cake mix
3 large eggs
1/3 cup oil
1 1/3 cups water
1 can (398mL) raspberry pie filling

Preheat oven to 350◦F. Grease a ten inch rube pan.
In a large bowl, beat together the cake mix, eggs, oil, and water. Pour half of batter into prepared pan. Top with half the raspberry filling in spoonfuls. Repeat layers. Use a knife to gently swirl the layers. Bake for about 75 minutes until a toothpick inserted in the center comes out clean.

This is a quick and easy cake that combines two great flavor combinations - lemon and raspberry. Due to the heavy raspberry filling, the cake stays really moist and is almost like a pudding cake.