Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and lightly flour the edges. Preheat your oven to 350-degrees. Gather your ingredients.
Mix first six ingredients together with a beater. Fold in white chocolate chips.
Fill prepared bundt pan with half of the batter.
Spoon half of the raspberry preserves in 5-6 small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top).
Using a knife swirl the filling through the cake. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
Cook in oven at 350 degrees for 45-50 mins. (do the "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
Remove from oven. Let cool for 10 mins. Remove from pan. I think it tastes most like a Nothing Bundt Cake if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the freezer before frosting and serving.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
Note: To get the frosting like in the picture. Fill a gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
Serve and enjoy! Note: SEE NOTES ABOVE for cooking at HIGHER ELEVATIONS