Delicious Red Velvet Cheesecake Bundt Dump Cake served on a plate

Red Velvet Cheesecake Bundt Dump Cake

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Why Make This Recipe

Red Velvet Cheesecake Bundt Dump Cake is a delightful mix of flavors and textures. This recipe brings together the rich, velvety taste of red velvet cake and the creamy, tangy goodness of cheesecake in a fun and easy-to-make bundt cake. Perfect for any occasion, whether it’s a birthday party, family gathering, or just a cozy night at home, this dessert is sure to impress everyone.

How to Make Red Velvet Cheesecake Bundt Dump Cake

Ingredients:

  • 1 box red velvet cake mix
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup unsalted butter (melted)
  • 3 large eggs
  • 1 8-ounce package cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a bundt cake pan.
  3. In a large bowl, mix the cake mix, sweetened condensed milk, melted butter, and eggs until well combined.
  4. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
  5. Pour half of the cake batter into the prepared bundt pan.
  6. Spoon the cream cheese mixture evenly over the batter.
  7. Pour the remaining batter over the cream cheese layer.
  8. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

How to Serve Red Velvet Cheesecake Bundt Dump Cake

Serve this cake warm or at room temperature. You can add a drizzle of chocolate sauce or a dusting of powdered sugar on top for an extra special touch. Pair it with a scoop of vanilla ice cream or whipped cream for a delightful dessert experience.

How to Store Red Velvet Cheesecake Bundt Dump Cake

Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Be sure to let it come to room temperature before serving for the best taste.

Tips to Make Red Velvet Cheesecake Bundt Dump Cake

  • Make sure your cream cheese is softened to room temperature for easier mixing.
  • If you like a sweeter cake, you can add an extra 1/4 cup of sugar to the batter.
  • Take your time greasing and flouring the bundt pan to prevent sticking.

Variation

You can add chocolate chips to the cake batter for an extra chocolatey flavor. Or, try using a different flavored cake mix, like chocolate or vanilla, to give it a unique twist.

FAQs

  1. Can I use a different type of cake mix?
    Yes, you can experiment with different cake mixes, like chocolate or vanilla.

  2. How should I make the cream cheese mixture?
    Beat the cream cheese with sugar and vanilla extract until it’s smooth and creamy.

  3. What should I do if my cake sticks to the pan?
    Make sure to properly grease and flour the pan. You can also run a knife around the edges before flipping it out.

Print
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red velvet cheesecake bundt dump cake 2026 02 11 200102 1

Red Velvet Cheesecake Bundt Dump Cake

  • Author: oumardaabdelali
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful mix of red velvet cake and creamy cheesecake, this bundt dump cake is perfect for any occasion.

Ingredients

Scale
  • 1 box red velvet cake mix
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup unsalted butter (melted)
  • 3 large eggs
  • 1 8-ounce package cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a bundt cake pan.
  3. In a large bowl, mix the cake mix, sweetened condensed milk, melted butter, and eggs until well combined.
  4. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
  5. Pour half of the cake batter into the prepared bundt pan.
  6. Spoon the cream cheese mixture evenly over the batter.
  7. Pour the remaining batter over the cream cheese layer.
  8. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Notes

Serve warm or at room temperature. Drizzle with chocolate sauce or dust with powdered sugar for extra flair.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 22g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: red velvet cake, cheesecake, bundt cake, dessert, easy recipe

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