INGREDIENTS :

CAKE:
15.25 oz. box white cake mix
3.4 oz. box instant white chocolate pudding mix (dry)
1 cup sour cream
4 large eggs
1/4 cup heavy whipping cream or half-and-half
1/2 cup canola oil or vegetable oil
1 cup white chocolate chips chopped (see note below)
3/4 cup raspberry pie filling
CREAM CHEESE ICING:
16 oz. pkg. cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
2 tsp. vanilla extract

INSTRUCTIONS :

CAKE:
Preheat oven to 350º.
Grease a large bundt pan very generously with Crisco shortening.
Add flour and rotate pan until very well covered.
Set aside.
Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
Stir in white chocolate chips.
Batter will be thick.
Fill prepared bundt pan with half of the cake batter.
Smooth the top.
Spoon half of the raspberry pie filling over top of the batter.
Swirl the batter and pie filling together with a bamboo skewer.
Spoon remaining cake batter over top of swirled batter.
Smooth top again.
Spoon remaining raspberry pie filling over top of cake batter.
Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
Bake at 350º for 45 to 60 minutes.
Start testing at 45 minutes.
Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
Allow cake to cool completely before adding icing.
Remove cake to cake platter.
Pipe cold cream cheese icing over top.
Decorate with white chocolate chips and fresh raspberries, if desired.
Refrigerate cake up to 24 hours before adding icing.
CREAM CHEESE ICING:
In a medium mixing bowl, cream the cream cheese and butter until smooth.
Add vanilla and mix again with mixer.
Gradually add in powdered sugar a cup at a time.
Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
Fill a gallon-size Zip Lock Bag with frosting.
Chill frosting in refrigerator about 30-60 minutes before using.
Cut off one-half inch diagonal corner at the bottom of the bag.
Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
If desired, add a second layer of frosting ribbons on top of the cake
Decorate cake with fresh raspberries and white chocolate chips, if desired.
Refrigerate cake until ready to serve.