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

In a large bowl add cake mix, pudding mix, sour cream, eggs, milk, and oil and mix until smooth and combined. Stir in the white chocolate chips.

Pour half of the batter into the prepared bundt pan.

Spoon dollops of half of the raspberry preserves over the batter and gently swirl with a knife.

Add the remaining cake batter on top. Spoon remaining raspberry preserves over the top layer of batter and lightly swirl again. Be careful not to overmix--you want ribbons of raspberry throughout the cake.

Bake for 45-50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Allow cake to cool in the pan for 10 minutes, then gently run a butter knife around the edges and invert onto a wire rack to cool completely.

Beat cream cheese and butter together until light and fluffy. Add in vanilla extract and add powdered sugar a little at a time, beating until smooth and creamy. Add additional powdered sugar if needed for a thicker consistency.

Spoon frosting into a piping bag with only a coupler in it (no metal tip), or use zip-top bag with the corner snipped. Starting at the outer edge of the cake (about 1.5 inches from the bottom of the cake), pipe thick lines of frosting up and over the cake toward the center hole. Continue all the way around the bundt cake.

Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months. Add fresh raspberries and white chocolate to decorate the center of the bundt cake, just before serving, if desired.