Preheat oven to 350 degrees F. Spray mini bundt pan with cooking spray and set aside. Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Remove 1 cup of batter and transfer to a small bowl. In the removed batter bowl, stir in raspberry preserves and food color and mix until well combined. Pour half of white cake batter into prepared mini bundt pans. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy. Drizzle over cooled cake.