Raspberry Cream Cheese Cake

 

• 1 8 ounce package cream cheese, softened
• 1/2 cup vegetable oil
• 1 18 ounce package yellow butter cake mix
• 1 3 ounce package instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups fresh raspberries
• 1/2 cup raspberry preserves

• Preheat oven to 325°F. Lightly spray a 9-inch bundt pan with nonstick cooking spray and set aside.
• In a medium bowl, with the mixer on medium-high speed, beat the cream cheese and vegetable oil until smooth and creamy, about 3 minutes. Add the cake mix, pudding mix, eggs and vanilla. Beat on medium speed until blended, about 2 more minutes. Fold in fresh raspberries.
• Pour half of the batter into the prepared baking pan. Spoon the raspberries preserves over the batter evenly and pour the other half of the batter on top.
• Bake for 50 to 55  minutes, or until a toothpick inserted in the center comes out clean. Cool cake in the pan for 25 minutes then carefully transfer to a rack to cool completely.