Preheat oven to 350 and generously grease a bundt cake pan with nonstick cooking spray and set aside.
Add cake mix and pudding together in a large bowl and mix well.
Add eggs, sour cream, oil and water to dry ingredients and beat well with a hand mixer.
Fold in chocolate chips. Batter is a little thick.
Spoon half of batter into prepared bundt pan. Use a tablespoon portion scoop to scoop 5 tablespoons of raspberry pie filling into the batter. Use a knife to swirl the raspberry around. Repeat, adding a layer of batter and a layer of pie filling and swirling.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Let stand to cool for 10 minutes before inverting pan onto a serving platter to fall out of the pan.
Melt white chocolate according to package directions and place into a small, resealable sandwich bag. Carefully snip the tip of the bag and drizzle over the cake. Let stand to harden.
Serve cake topped with fresh raspberries if desired.