White Chocolate Raspberry Bundt Cake

I got this recipe from my friend while at a baby shower a couple of months ago and it was so good!

CAKE INGREDIENTS:
white cake mix
1/2 cup applesauce (no cinnamon)
package of vanilla pudding
1/2-3/4 cup frozen raspberries (thawed and mashed)
1 Tbs flour
1/2-3/4 cup white chocolate (melted)

Directions:
-Pre-heat oven 350 degrees
-Mix white cake mix as directed. Add applesauce and pudding mix.
-Mix batter well: remove 1/3 of the batter and place in separate bowl.
-Take the thawed mashed raspberries (I use a little mmore than 1/2 cup) and add 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 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 an "S" pattern throught the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.
-Bake 42-45 min. 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 put 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 (8oz)
Mix butter and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.

Add 4-5 cups powdered sugar, one cup at a time. Beat until smooth.

Put in the fridge and let set an hour before frosting the de-frosted cake.

*I haven't made this yet so I don't know if her instructions to freeze the cake actually makes a difference*