1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup vegetable oil
2 eggs
1 cup water
1/2 teaspoon vanilla extract
3/4 cup chopped raspberries
1/2 cup strawberry preserves
1/4 cup lemon juice
1 teaspoon strawberry juice
1 tablespoon pumpkin pie spice
1 (8 ounce) container frozen whipped topping (e.g. Strawberry Twists)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, combine cake mix, pudding mix, oil, eggs, water, vanilla and raspberries. Beat on medium speed until well blended. Stir in strawberry preserves and lemon juice. Fold into batter until well blended. Spread batter in prepared pan.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan on wire rack for 5 minutes, remove from pan, and cool completely.
To make strawberry twists: Whip whipped topping by hand until stiff.