Preheat oven to 350º.
Grease a large bundt pan very generously with Crisco shortening.
Add flour and rotate pan until very well covered.
Set aside.
Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl and mix with an electric mixer.
Stir in white chocolate chips.
Batter will be thick.
Fill prepared bundt pan with half of the cake batter.
Smooth the top.
Spoon half of the raspberry pie filling over top of the batter.
Swirl the batter and pie filling together with a bamboo skewer.
Spoon remaining cake batter over top of swirled batter.
Smooth top again.
Spoon remaining raspberry pie filling over top of cake batter.
Repeat the swirling process with the bamboo skewer, only doing the two top layers and not going to the bottom of the pan.
Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
Start testing at 45 minutes.
Check with knife or bamboo skewer every ten minutes after that, putting cake back into the oven until the knife or bamboo skewer comes out clean.
Allow cake to cool completely before adding icing.
Remove cake to cake platter.
Pipe cold cream cheese icing over top.
Decorate with white chocolate chips and fresh raspberries, if desired.
Refrigerate cake up to 24 hours before adding icing.