Mix cake mix, jello, oil, & water for 3 minutes. Add egg, & poppy seeds & mix 3 minutes more. Divide batter evenly between 2 cake pans & bake in a preheated oven at 350 for 35 minutes. Let cool to room temp.

Spread a thin layer of butter cream over first layer. Pipe a dam around the outside of the top of the layer. Spread the raspberry filling over the buttercream

Place the second layer on top of the first one & frost the top & sides of cake. Garnish with gummy lemon slices.