Preheat oven to 350F.

Spray a ten inch Bundt pan with Baker's release spray.

Place the cake mix, eggs, milk and melted butter in a bowl of an electric mixer fitted with the paddle attachment and mix into a smooth batter.

Puree the fresh raspberries in a food processor.

Add the raspberry puree to one half of the batter along with the raspberry preserves, extra flour and baking powder and whisk until smooth.

To the other half just add the lemon extract paste, whisking until smooth.

Use a small ice cream scoop or something similar to scoop dallops of batter into the prepared Bundt pan, alternating types of batter.

Bake cake for 45 minutes in the preheated oven or until a toothpick, inserted, can be removed without wet batter clinging to it.

Cool in pan 15 minutes, then turn out to finish cooling on a wire rack.

To frost, microwave the frosting until it is warm and can be stirred into a drizzling consistency.

Drizzle the cake and sprinkle with cake decor if desired.