White Chocolate Raspberry Bundt Cake

This is honestly the best cake I have ever tasted. We had it at my niece's baby blessing, and I couldn't stop eating it! Thank you Chris for getting the recipe for us!

Pre-heat oven 350 degrees

Mix white cake mix as directed

Add 1/2 cup applesauce (no cinnamon)

A 1 package of vanilla pudding

Mix batter well: remove 1/3 of the batter and place in separate bowl.

Defrost 1/2 cup (I always use a little more) frozen raspberries and mash them up. Add 1 Tbsp flour and mix. Add berries to 1/3 batter and set aside.

With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.

Grease bundt cake pan (I use "Bakers Joy") and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.

Then add dollops of raspberry/cake batter mix to the chocolate in the pan.

Then add the remaining white chocolate cake/batter mix to the pan.

Make and S pattern through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.

Bake 42-45 minutes. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and pt it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.

Add 4-5 cups powder sugar, one cup at a time, (I use 4 1/2 cups). Beat until smooth.

Put it in the fridge and let set an hour before frosting "defrosted" cake.