Wow, that’s all I can say about this dessert!

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a large bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 15 minutes. Meanwhile, dissolve the raspberry gelatin in 1 cup of boiling water, then add 1 cup of cold water.

Using a fork or skewer, poke holes all over the cake, about 1 inch apart.

Slowly pour the gelatin mixture over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 2 hours.

Once the cake is set, spread the whipped topping evenly over the top.

Decorate with fresh raspberries before serving.

For a twist, try using strawberry or cherry gelatin instead of raspberry. You can also add a layer of cream cheese frosting under the whipped topping for extra richness. If you have picky eaters, consider serving the cake with a variety of toppings like chocolate shavings, toasted coconut, or chopped nuts so everyone can customize their slice. For a lighter version, use sugar-free gelatin and reduced-fat whipped topping.