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

Make the Cream cheese frosting

1. Using a medium bowl, beat together the cream cheese, butter and powdered sugar until creamy and combined
2. Beat in the vanilla until combined
3. Scoop into the piping bag
4. Cut the tip off the piping bag
5. Frost the cake from the outside in strips and then fill in the middlewith frosting