In a large bowl, combine the cake mix, gelatin, eggs, oil and water. With a mixer, beat on low speed for 30 seconds and then beat on medium for 2 minutes. Stir in raspberries.
Grease two of the mini loaf pans and fill half full with batter. In any CanCooker place rack in the bottom of the CanCooker and add water to the top of the rack. Place cakes on to the rack, close lid and on a medium heat bring to a steam. Steam cakes for 30 minutes or until tooth pick inserted in center comes out clean. Repeat with the remaining batter. Carefully remove and cool on a cooling rack.
In a large bowl, fold whipped topping into the raspberries. Spread over cooled cakes. Refrigerate for two hours before serving. Store in refrigerator. Optional - garnish with fresh raspberries. Serves 12