Preheat the oven to 325°F, generously grease, and flour a 12-cup bundt pan. Then, set aside.

Using an electric mixer, combine the cake mix, pudding mix, and eggs. Then, add the sour cream, vegetable oil, water, and lemon extract, and beat on low for 30 seconds. Adjust the speed to low-medium and continue beating for another 2 minutes. Scrape down the sides of bowl halfway through.

Scoop 1 cup of the cake batter into a medium bowl, and add the raspberry jam and raspberry extract. Add a few drops of red food coloring for deeper color. Stir until well mixed.

Pour half of the lemon cake mix into the prepared pan and spread evenly. Pour the raspberry flavored batter into the pan, and spread in an even layer over the lemon cake batter. Top with the remaining lemon cake batter. Gently run a butter knife back and forth in a zig-zag pattern around the pan to swirl the layers together without overmixing.

Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15 minutes. Then, remove the cake from the pan by flipping it upside down onto a wire cooling rack. Allow it to cool completely before adding the glaze.

To make the glaze, combine the powdered sugar, cream cheese, butter, and 1 tablespoon of milk. Blend with an electric mixer until smooth, adding more milk, 1 teaspoon at a time until it is a pourable consistency. Immediately pour or spoon the glaze over the top of the cake. Decorate with lemon slices and raspberries. Slice and serve.

See post for storage options.