White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

1 white cake mix

1 Package white chocolate pudding mix

1/2 cup canola oil

1/2 cup water

4 eggs

1 cup sour cream

1 cup white chocolate chips

1 cup raspberry pie filling

Preheat oven to 350 degrees and spray a Bundt pan with nonstick cooking spray. In a large bowl, beat together the cake mix, pudding, eggs, water, sour cream and oil till smooth. Stir in the white chocolate chips. Pour 1/2 of the batter into the Bundt pan. Place spoonfuls of the raspberry filling in the center of the cake and the use a knife to swirl the filling. Add the remaining cake batter and more of the filling and swirl. Bake for 40-50 minutes or until cooked through. Cool thoroughly before frosting.