Add the white chocolate chips and mix well.
Pour your raspberries into a small bowl.
Add 1 Tablespoon of flour and mix til your raspberries are well coated.
Now back to your cake mix…
Pour half of the batter into your prepared bundt pan.
Spoon half of the raspberry filling into separate clumps on the batter in the bundt pan. Use a knife to swirl your raspberries through the batter. {If you’re using frozen raspberries, you’ll want to allow them to thaw slightly before adding them to the batter so you can swirl it better.}
Pour the rest of your cake batter into the bundt pan.
Add the rest of your raspberry mix and repeat the knife swirl again.
Put cake in preheated oven and bake for 45-50 minutes at 350 degrees.
You’ll know your scrumptious white chocolate cake is done when it’s golden brown and a toothpick comes out clean.
When your bundt cake is finished cooking, remove it from the oven and allow it to cool for 10-15 minutes.
Remove from cake from the bundt pan and place on a serving plate.
I find the best way to do this is by putting the plate upside down on top of your bundt pan and then flipping the whole thing together.
Let your cake cool.
When your cake has fully cooled, wrap well with plastic wrap and place it in the fridge or freezer to chill for 2-3 hours.
How to Make Cream Cheese Frosting
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