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White Chocolate Raspberry Bundt Cake 

Cake: 

• 1 pkg white or French vanilla cake mix

• 1 pkg (3.3 oz) instant white chocolate pudding mix

• 4 large eggs

• ½ c water

• ½ c oil

• 1 ½ c white chocolate chips, roughly chopped (measure, then chop)

• ½ to ¾ raspberry pastry or pie filling (seedless raspberry jam works too) 

Frosting:

• 1 pkg (8 oz) cream cheese, softened

• ¼ c butter softened

• 3 to 4 c powdered sugar (depending on how sweet you want it) 

• 2 teaspoons vanilla extract

1. Grease and flour bundt pan. Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, pudding mix, sour cream, eggs, water, and oil. Mix until well combined. Stir in chocolate chips

2. Fill bundt pan with 1/3 batter. Spoon half the raspberry filling in separated spoonfuls over the batter. Use a knife to swirl the filling through the cake, only about 6-7 light swirls. Pour another 1/3 of the batter in evenly and spoon in remaining raspberry filling, repeating the swirling process. Top with remaining batter.

3. Bake for 45 minutes. Remove from the oven and let cool for 20 minutes. Remove from pan. 

4. In a medium bowl, mix together the cream cheese and butter until creamy. Add vanilla and powdered sugar beat on medium speed until smooth and creamy. 

5. Spread cream cheese frosting evenly over cake. Or, pipe on frosting starting from the bottom outside and moving upward toward the center.