Preheat over to 350 degrees. Spray 2 - 6 inch pans and spray with cooking spray. Place parchment paper on bottom of pan and spray the parchment too. Make the cake as per instructions on the box. Bake for 25 - 30 minutes. To make sure it's done stick a tooth pick into the cake and if it comes out clean the cake is done.
Grate the white chocolate baking bark into a small bowl and set aside.
Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread frosting evenly on top. Spread the raspberry filling right on top of the frosting several spoonfuls until the frosting is covered with the filling. Use your own judgement on how much to use.
Top with 2nd cake layer and evenly cover the top with more frosting and cover the rest of the cake with frosting.
Use a bench scraper to smooth out the frosting on the sides of the cake. Top with raspberries.