Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cheesecake Bundt Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 33 reviews
  • Author: Elina
  • 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

Scale

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipes.mbeams.com/red-velvet-cheesecake-bundt-dump-cake-recipe/