• Spray a 6inch bundt pan with pam baking spray and set aside
• Using a hand mixer, combine and beat together until smooth the cake mix, white chocolate pudding mix, sour cream, eggs, and canola oil
• Fold in the white chocolate chips
• Pour batter into the bundt pan about ⅓ of the way full
• Spoon the raspberry jam onto the bottom half of the batter
• Pour more batter into the pan filling it about 2/3rd full
• Cover tightly with foil
• Add 1 C of water into the inner bowl of the Instant Pot
• Place trivet inside
• Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the IP
• Close the lid and lock to sealing
• Cook on manual high pressure for 35 minutes
• Do a QP release
• Allow to cool for 30-60 minutes
• Use a knife to separate the cake from the bundt pan and place onto a 9in round cake board

Make the Cream cheese frosting

• Using a medium bowl, beat together the cream cheese, butter and powdered sugar until creamy and combined
• Beat in the vanilla until combined
• Scoop into the piping bag
• Cut the tip off the piping bag
• Frost the cake from the outside in strips and then fill in the middle

  with frosting