• Start by preheating your oven to 350°F (175°C) and prepping your bundt pan. Thoroughly grease the pan with butter or use a cooking spray to ensure your cake doesn't stick.
• In a large mixing bowl, combine the cake mix, dry pudding mix, sour cream, eggs, melted butter, and water. Beat the mixture with either a hand mixer or stand mixer until the batter is smooth and well-blended. Fold in the white chocolate chips and set aside.
• Next, toss your raspberries with 1 tablespoon of flour in a small bowl, coating them evenly. This step helps to keep the berries from sinking to the bottom during baking.
• Pour half of the cake batter into your prepared bundt pan, spreading it evenly. Now, spoon half of the raspberries over the batter in small sections. Using a knife, gently swirl the raspberries into the batter. If using frozen raspberries, ensure they have thawed enough for swirling.
• Add the remaining cake batter, followed by the rest of the raspberries, and repeat the swirling process.
• Place the bundt pan in the preheated oven and bake for 45 to 50 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean. Once baked, allow the cake to rest in the pan for 10-15 minutes before inverting it onto a serving plate. To do this, place a plate over the bundt pan and flip them together. Let the cake cool completely.
• Once cooled, wrap the cake tightly with plastic wrap and refrigerate for 2 to 3 hours to set.

How to Make Cream Cheese Frosting

• While the cake is baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Add in the vanilla extract and mix well. Gradually add the powdered sugar, beginning with 2 cups and mixing thoroughly, then slowly incorporating more until the frosting reaches a thick, creamy consistency.
• Once your frosting is ready, transfer it into a piping bag, or if you don’t have one, a gallon-sized Ziplock bag works just as well. Fill the bag and refrigerate until you’re ready to frost.
• When it’s time to frost, cut off the bottom corner of your bag and pipe generous lines of frosting over the cake. Finish by garnishing with fresh raspberries and white chocolate chips for an elegant touch.