Preheat the oven to 325 degrees Fahrenheit.

Grease a 9inch bundt pan with nonstick spray. Add 1 TBS of flour, and tap it around the pan until it is fully coated in all the nooks and crannies.

In a large bowl, mix together the cake mix, chocolate pudding mix, eggs, sour cream, vegetable oil, and milk. Stir it together until well combined. 15.25 oz white cake mix , 3.4 oz white chocolate pudding mix , 4 large eggs, 1 cup sour cream, ½ cup vegetable oil , ¼ cup whole milk

Grate the white chocolate bar with a box grater, and fold the white chocolate into the cake mix. 4 oz white chocolate bar

Scoop half of the batter into the prepared cake pan.

Add 5 to 6 spoonfuls of raspberry filling on top of the cake batter. Using a knife gently swirl the raspberry filling around creating a marble pattern, and making sure there are no big chunks. ⅔ cup raspberry pastry filling

Add the remaining cake batter on top, in the pan. Repeat with more raspberry filling, and swirl it around into the cake batter.

Bake the cake for 45 to 60 minutes, or until the cake is golden and a wooden toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes in the pan.

Run a knife gently around the edges of the pan. Place an upside down cooling rack onto the cake and flip them over together. Let the cake cool on the cooling rack until completely cooled.

Add the cream cheese and butter to a large bowl and mix together with a hand mixer until smooth and creamy. 16 oz cream cheese, ½ cup unsalted butter

Add in the powdered sugar and vanilla extract and whip together until combined. Continue mixing over high speed until light in color, and fluffy in texture. 3 cups powdered sugar , 1 tsp vanilla extract

Scoop the frosting into a gallon sized ziplock bag, or a piping bag and place it in the fridge for at least 30 minutes, to 1 hour.

Snip the corner of the bag, and starting with the outside of the cake, pipe lines from the outside to the inside of the bundt cake. Wipe the frosting after each line to remove any dangling bits of frosting. Repeat as you go around the whole cake.

Place the cake in the fridge to chill for one hour, or overnight, then enjoy.