Preheat oven to 350 degrees Grease a 9-inch bundt cake pan.

Beat the eggs in a small mixing bowl. Then, in a large mixing bowl, combine white cake mix, pudding mix, sour cream, vegetable oil, warm water and beaten eggs.

In a small microwaveable bowl, melt ½ cup of white chocolate chips in the microwave, using 20-30 second intervals and stirring in between until smooth. Pour the melted white chocolate into the mixing bowl with the cake batter and mix well. Fold the remaining white chocolate chips into the batter.

Pour about a third of the batter into the bundt cake pan, spread raspberry jam on top of it, then add the remaining batter.

Bake the cake for approximately 1 hour or until it is browned, and a knife comes out clean after inserting. Let cake cool for at least 1-2 hours before flipping the pan over to remove it. Frost and serve.

In a large mixing bowl, cream softened cream cheese and butter. Add vanilla extract and milk and mix, then slowly add powdered sugar and mix until creamy and smooth. Adjust powdered sugar measurement until the desired sweetness and thickness of the frosting is achieved.

When the cake is fully cooled off, add frosting to the top of the cake.