Mix cake mix together according to directions on back of box.
Add in applesauce and pudding mix.
Cover thawed raspberries with 1 Tbsp flour, mix together.
Remove 1/3 of cake batter to another bowl and add raspberry mixture into it. Set aside.
With remaining 2/3 cake batter add in melted white chocolate.
Grease bundt pan.
If using a full size bundt pan, fill pan with 1/2 of the white chocolate cake batter mix.
Add in raspberry cake batter mix by the spoonful on top.
Then add remaining raspberry white chocolate cake batter mix on top of that layer.
Use a knife or a skewer to make a S shape through the batter. Do not touch the bottom of the pan.
Bake for 42-45 minutes. If using a mini bundt cake follow the time directions for cupcakes on the cake mix box.
Let cool in a pan for 5 minutes of so and then turn onto cooling wrap.
After it is cool wrap in plastic wrap and freeze for up to 5-7 days. (I only froze it for a few hours and then removed it and frosted the cake) The original directions said the cake was much better cold but we ate it room temperature and it was delicious.
Cream Cheese Frosting.
Cream butter and cream cheese together until smooth.
Add in vanilla.
Beat until fluffy.
Add in 4-5 cups of powdered sugar until smooth and desired consistency is obtained.