• Heat oven to 350 degrees F. Grease a standard Bundt pan with cooking spray. Set aside.
• Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Fold in white chocolate chips.
• Fill prepared pan with half of the batter. Spoon 1/4 cup raspberry preserves in 5 or 6 small spoonfuls over the batter. Using a knife, swirl the filling through the cake thoroughly, do not leave large clumps of preserves in the batter. Pour remaining batter in evenly. Spoon remaining 1/4 cup raspberry preserves onto batter, repeating the swirling process.
• Bake for 45–50 minutes. Remove from oven. Let cool for 10 minutes.
• Remove cake from Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.

Cream Cheese Frosting

• In a medium bowl, cream together cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.
• Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag. Squeeze frosting out of the bag onto the cake in strips, as pictured.