RASPBERRIES & CREAM WHITE CHOCOLATE BUNDT CAKE: Raspberries & Cream Day!

Today is Raspberries & Cream Day. Celebrate with this great Raspberries & Cream White Chocolate Bundt Cake. It's so easy and delicious. The recipe calls for raspberry jam, but I always add some chopped fresh raspberries to the jam for taste and crunch. My favorite raspberry preserves: Bonne Maman.

RASPBERRIES & CREAM WHITE CHOCOLATE BUNDT CAKE

Ingredients
1 package white cake mix
1 - 5 ounce instant white chocolate pudding
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup oil
1 1/2 cup white chocolate chips (Guittard) chopped into smaller pieces
1 cup raspberry jam/preserves (Bonne Maman)

Directions
Grease and flour bundt pan. Preheat oven to 350-degrees.
Beat together first six ingredients. Fold in white chocolate chips. Fill prepared bundt pan with half batter. Spoon half of raspberry jam in small, separated spoonfuls over batter (so it looks like separate clumps of filling over top). Using knife to swirl filling through cake. Swirl until there are lots of tiny swirls.
Pour remaining batter in evenly and spoon in remaining jam, repeating "swirling" process as above. Bake at 350 degrees for 45-50 mins. (do "knife test" to determine doneness). If knife does not come out clean, put back in oven for 3-5 min at a time until it does. Remove from oven.
Let cool for 20 mins. Remove from pan. 

You can frost this with a cream cheese frosting, but I usually leave my Bundt Cakes bare.