Preheat oven to 350 degrees F (175 degrees C). Spray a bundt pan with Non-Stick Baking Spray (to taste); set aside.
In the bowl of your stand mixer fitted with a paddle attachment, combine the White Cake Mix (1 package), White Chocolate Instant Pudding (1 package), Sour Cream (1 cup), Egg (4), Water (1/2 cup), Vegetable Oil (1/2 cup), Pure Vanilla Extract (1 teaspoon), and Pure Almond Extract (1/2 teaspoon).
Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes. Fold in chopped White Chocolate Chips (1 1/2 cup).
Pour one-third of the batter into the bottom of the prepared bundt pan. Spoon half of the Raspberry Pie Filling (1 cup) in separate spoonfuls over the middle of the batter. Pour remaining cake batter evenly and gently over top.
Spoon remaining raspberry filling around the middle of the cake batter. Use a knife to gently swirl the filling through the cake.
Bake for 15 minutes.
Reduce the temperature to 325 degrees F (165 degrees C); continue baking for an additional 30-40 minutes or until a knife inserted comes out clean.
Remove from oven. Let cool for 10 minutes. Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely.
Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing in the refrigerator until you are ready to frost it – this will seal in the moisture!
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the Cream Cheese (8 ounce) and Unsalted Butter (1/2 cup) together on high speed until smooth and creamy.
Add Powdered Confectioners Sugar (2 1/4 cup), Pure Vanilla Extract (1 teaspoon), and Salt (1/8 teaspoon).
Beat on low speed for 30 seconds, until well blended, then add remaining Powdered Confectioners Sugar (1 cup). Continue beating until well blended, then switch to high speed and beat for 2 minutes.
Place cream cheese frosting in a gallon size Ziploc bag, squeeze out excess air and seal bag; refrigerate for 20 minutes.
Cut 3/4-inch diagonally off the bottom corner of the bag. If you’re trying to get a “Nothing Bundt Cakes” look, pipe frosting starting at the bottom outside of the cake and move upward towards the center of the cake.
Refrigerate for 1 hour, then garnish with Fresh Raspberries (to taste) right before serving. The cake can be kept, covered, in the refrigerator for up to 3 days - if it lasts that long!