• Preheat the oven to 350°.

Raspberry Bundt Cake

• Combine softened cream cheese and butter, cream together with a hand held {or stand} mixer until mixture is smooth. Add vanilla cake mix, vanilla pudding mix, milk, melted butter, eggs and vanilla extract. Continue to mix until you have a thick cake batter.
• Scoop half of the cake batter into a Bundt pan that has been sprayed liberally with nonstick cooking spray. In a small bowl combine the raspberry jam and fresh raspberries, mix to combine. Take the raspberry mixture and add to the top of the cake batter in the Bundt pan {trying to keep the mixture in the middle of the batter}. Top the raspberry mixture with the other half of the cake batter and spread out until smooth.
• Bake for 45-50 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw cake batter}. Remove the cake from the oven and allow it to cool on a cooling rack for 20-30 minutes.
• Take a knife and run around the edge of the cake to release any areas where the jam may have baked to the side of the Bundt pan. Invert the cake onto a cake plate. Cool completely at room temperature.

White Chocolate Ganache

• Once the cake has completely cooled, begin by adding the white chocolate chips and two tablespoons of heavy cream to a microwave safe bowl. Microwave for 30 seconds and stir. At this point you can continue to microwave in 15 second increments until smooth. You can also add a bit more heavy cream to thin out the ganache but only add 1 teaspoon at a time. The key to great ganache is that it isn't too thin but still pourable.
• Once you have the right consistency, pour the ganache over the top of the cake and allow the ganache to set up {refrigerating the cake will speed up the process}. Sprinkle with powdered sugar and garnish with more fresh raspberries if desired. Serve and enjoy.
• Leftovers should be kept in the refrigerator covered tightly for up to 4 days. The cake can also be frozen for up to 3 months.