Preheat oven to 350°F. Grease and flour a bundt pan.

Mix first six ingredients, cake mix, pudding, sour cream, eggs, water and oil together with a beater. Fold in white chocolate chips until incorporated.

Fill the prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don’t overdo it! Only swirl around 2 to 3 times.

Pour remaining batter in evenly and spoon in pie filling, repeating the “swirling” process above.

Bake for 45 to 50 minutes, checking for doneness with a knife. If the knife doesn’t come out clean, keep placing back in the oven for 3 to 5 minutes at a time until it done and remove from oven.

Let cool for 20 minutes. Remove from pan. Tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving.

Frosting:

In a medium bowl, cream together the cream cheese and butter until a creamy texture is achieved. Mix in the vanilla, then gradually stir in the powdered sugar, starting with 2 cups then keep adding more until it is good and thick.

Note:

To get the frosting like in the picture. Fill a Ziplog bag with the frosting and cut off the bottom corner depending on how big you want the “frosting strips”. Frost cake by squeezing out the frosting from the outside of the cake towards the middle.