Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and lightly flour the edges. Preheat your oven to 350-degrees. Gather your ingredients.

Mix first six ingredients together with a beater. Fold in white chocolate chips.

Fill prepared bundt pan with half of the batter.

Spoon half of the raspberry preserves in 5-6 small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top).

Using a knife swirl the filling through the cake. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.

Cook in oven at 350 degrees for 45-50 mins. (do the "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.

Remove from oven. Cool completely before flipping it. I’ve refrigerated it overnight and like the texture it makes.

In a medium bowl, cream together the 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).

Note: I’ve learned from trial and error, the best way to make the frosting is to whip it together, put it in the gallon bag and then put it in the fridge for a few hours. It then is a lot easier to pipe out.

Once you’re ready to frost, on the corner of the barge cut a small section (start small), it’s easier to go bigger if you need to. Frost the cake in lines starting from the outside and working your way inside. Once you’ve gone around the whole cake, add more frosting to the middle of the cake, swirling it and top it with a fruit, flower, or even white chocolate chips.