If you love rich, velvety textures and that unmistakable hint of cocoa paired with creamy cheesecake, then the Red Velvet Cheesecake Bundt Dump Cake Recipe is about to become your new favorite dessert. This spectacular cake masterfully combines the moist, colorful charm of red velvet with luscious layers of sweetened cream cheese filling, all baked effortlessly in a bundt pan. It’s an absolute show-stopper that tastes like you spent hours crafting, even though it’s surprisingly simple to prepare. Whether you’re treating yourself or impressing guests, this recipe brings comfort and indulgence in every slice.
Ingredients You’ll Need
Every ingredient in this recipe is essential, contributing its own magic to the final flavor and texture. From the vibrant red velvet cake mix to the creamy, dreamy cheesecake layer, these components come together beautifully to create that perfect balance of sweetness and richness you crave.
- Red velvet cake mix: Provides the signature deep red color and moist, tender crumb.
- Sweetened condensed milk (14-ounce can): Adds sweetness and helps achieve that dense, fudgy texture.
- Unsalted butter (1/2 cup, melted): Enhances richness and moisture, ensuring a buttery finish.
- Large eggs (3): Bind all ingredients together and give structure to the cake.
- Cream cheese (8-ounce package, softened): Brings the luxurious cheesecake layer that contrasts perfectly with the cake.
- Granulated sugar (1/2 cup): Sweetens the cream cheese mixture for that luscious bite.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic depth to the cream cheese filling.
How to Make Red Velvet Cheesecake Bundt Dump Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it warms up, generously grease and flour your bundt pan to prevent sticking—this ensures your cake pops out with ease and a flawless shape. Taking this step seriously will make your presentation impeccable.
Step 2: Mix the Red Velvet Batter
In a large bowl, combine the red velvet cake mix, sweetened condensed milk, melted butter, and the three eggs. Mix everything until smooth and fully integrated. This batter forms the foundation for the cake’s intense flavor and moist texture, so be sure it’s lump-free and nice and smooth.
Step 3: Prepare the Cream Cheese Layer
In a separate bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until it’s silky and lump-free. This sweet, creamy layer will be the heavenly surprise nestled between the red velvet batter, offering that delicious cheesecake feel in every bite.
Step 4: Assemble the Cake
Pour half of the red velvet batter evenly into the prepared bundt pan. Next, carefully spoon the cream cheese mixture over that layer, trying to cover it as evenly as possible without mixing. Finally, pour the remaining red velvet batter over the top—this layering creates the stunning marble effect once baked.
Step 5: Bake Until Perfect
Bake your bundt cake for 50–55 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to avoid overbaking—on the inside, you want that luscious juiciness without sogginess. Once baked, let the cake cool in the pan for about 15 minutes before gently turning it out onto a wire rack to cool completely.
How to Serve Red Velvet Cheesecake Bundt Dump Cake Recipe
Garnishes
To elevate the dessert even more, dust the finished cake lightly with powdered sugar or drizzle with a cream cheese glaze. Fresh berries like raspberries or strawberries make a vibrant, tangy contrast while adding an eye-catching splash of color. A dollop of whipped cream on the side is never a bad idea either!
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a cup of hot coffee for a classic touch. For a fun twist, serve alongside spiced chai or a glass of cold milk to complement the richness and balance the sweetness effortlessly.
Creative Ways to Present
Try slicing the bundt cake and arranging the pieces on a white platter sprinkled with edible rose petals for a romantic vibe. Alternatively, serve individual mini cupcakes using the same batter in smaller molds for a party-friendly treat. The layers look stunning when you cut through the cake, so let that visual delight shine in your presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Red Velvet Cheesecake Bundt Dump Cake in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated—it will stay delicious for up to five days, retaining all the creamy texture and flavor without drying out.
Freezing
You can freeze this cake by first wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. Store it for up to two months. When you’re ready to indulge again, thaw it overnight in the fridge for the best texture and taste.
Reheating
To bring the cake back to life, warm individual slices in the microwave for 15-20 seconds or heat the whole cake lightly in the oven at 300°F for about 10 minutes. This softens the cheesecake layer beautifully and refreshes that just-baked warmth and aroma.
FAQs
Can I use a homemade red velvet cake instead of a box mix?
Absolutely! If you prefer to make your own red velvet batter from scratch, feel free to swap it in. Just make sure the batter isn’t too thin, or it may affect the layering with the cheesecake mixture.
Is it necessary to soften the cream cheese beforehand?
Yes, softening your cream cheese makes it easier to mix smoothly with sugar and vanilla. It prevents lumps and gives the cheesecake layer that perfect creamy texture.
Can I make this recipe dairy-free or vegan?
Substituting dairy and eggs can be tricky for achieving the right texture, but you can try using vegan cream cheese, plant-based butter, and egg replacers. Keep in mind the flavor and consistency might slightly differ.
How do I know when the cake is fully baked?
Insert a toothpick into the cake’s center; it should come out clean or with very few crumbs attached. Because of the cheesecake layer, it might seem a bit moist, so be gentle in testing.
Can this recipe be made in a regular cake pan?
Yes, if you don’t have a bundt pan, any 9-inch round or square cake pan will work. Baking time might vary slightly, so check frequently after 45 minutes.
Final Thoughts
This Red Velvet Cheesecake Bundt Dump Cake Recipe is a beautiful celebration of flavor and simplicity that you’ll want to make again and again. It’s a quick way to add a little magic to your dessert table and delight everyone who tries it. Whether for a special occasion or a cozy night in, this cake brings layers of joy that are impossible to resist. Give it a go—you’re going to love every bite!
Print
Red Velvet Cheesecake Bundt Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cheesecake Bundt Dump Cake is a decadent and convenient dessert that combines the rich flavors of red velvet cake with creamy cheesecake layers, all baked effortlessly in a bundt pan. It’s perfect for impressing guests or treating yourself with a show-stopping dessert that’s easy to prepare.
Ingredients
Cake Batter
- 1 box red velvet cake mix
- 1 14-ounce can sweetened condensed milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
Cheesecake Layer
- 1 8-ounce package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the red velvet cake mix, sweetened condensed milk, melted butter, and eggs. Whisk or use a hand mixer to mix until the batter is smooth and well combined.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy without lumps.
- Layer the Cake: Pour half of the red velvet cake batter into the prepared bundt pan, spreading it evenly. Spoon the cream cheese mixture evenly over this layer, then carefully pour the remaining cake batter on top, covering the cream cheese layer.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack and let it cool completely before slicing to serve.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
- Greasing and flouring the bundt pan properly is critical for easy cake removal.
- Use a toothpick to test doneness; underbaking can cause the cheesecake layer to be runny.
- For an extra touch, dust with powdered sugar or top with whipped cream before serving.
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