Red Velvet Cheesecake Bundt Dump Cake

There’s something magical about the way a sweet, soft cake can bring back memories, isn’t there? I remember my first attempt at baking a cake when I was just a teenager, the kitchen filled with laughter and flour flying everywhere. My mom stood by my side, guiding me through the process. That day, we made a traditional red velvet cake, and the smell wafted through our home, wrapping us in warmth and nostalgia. Fast forward to today, and I’ve taken that classic recipe and added a twist with my Red Velvet Cheesecake Bundt Dump Cake — a delightful combination of rich red velvet and creamy cheesecake swirls that’s sure to impress anyone who takes a bite.

this …

This dessert is perfect for any occasion, whether it’s a cozy family gathering, a festive holiday dinner, or simply a sweet treat to brighten your day. The vibrant red hue just screams celebration, and the creamy cheesecake filling makes it feel extra special. Trust me, once you try this cake, you’ll want to make it a regular part of your dessert rotation!

Why You’ll Love "Red Velvet Cheesecake Bundt Dump Cake"

• Quick prep time — just 15 minutes and you’re ready to bake!
• Minimal ingredients — you probably have most of them in your pantry already.
• Family-friendly — this cake is a hit with kids and adults alike!
• Decadent flavor — the combination of red velvet and creamy cheesecake is simply irresistible.
• Freezer friendly — make it ahead of time and freeze for later enjoyment!

Ingredients You’ll Need

• 1 box red velvet cake mix (I love using Duncan Hines for its rich flavor!)
• 1 14-ounce can sweetened condensed milk (This adds a wonderful creaminess — don’t skip it!)
• ½ cup unsalted butter, melted (Make sure it’s completely melted for the best texture.)
• 3 large eggs (Room temperature eggs work best for a smooth batter.)
• 1 8-ounce package cream cheese, softened (I recommend using full-fat for that rich taste.)
• ½ cup granulated sugar (You can adjust this if you like it a bit less sweet.)
• 1 teaspoon vanilla extract (Always go for pure vanilla if you can — it makes a difference!)

Step-by-Step Instructions

Preheat the Oven

1. Start by preheating your oven to 350°F (175°C). This step is super important to ensure that your cake bakes evenly!

Prepare the Bundt Pan

1. Grab your bundt pan and give it a good spray with non-stick spray. You want to make sure every nook and cranny is coated to avoid any sticky situations later on.

Make the Red Velvet Batter

1. In a large mixing bowl, combine the red velvet cake mix, sweetened condensed milk, melted butter, and eggs. Whisk everything together until it’s nice and smooth. It should look glossy and delicious!

Prepare the Cream Cheese Filling

1. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until creamy. You want this mixture to be smooth and fluffy, so take your time mixing!

Assemble the Cake

1. Pour half of the red velvet batter into your prepared bundt pan. Use a spatula to spread it evenly.
2. Next, drop spoonfuls of the cream cheese mixture over the red velvet batter. Don’t worry about being perfect — the swirls will mix as it bakes!
3. Finish by pouring the remaining red velvet batter on top, spreading it gently to cover the cream cheese mixture. You're almost there!

Bake the Cake

1. Put your bundt pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick comes out clean, so keep an eye on it towards the end!

Cool and Serve

1. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps it set and makes it easier to come out of the pan.
2. After cooling, carefully invert the cake onto a serving plate. Give it a gentle tap if it needs a little encouragement to come out. And voilà, your Red Velvet Cheesecake Bundt Dump Cake is ready to be served!

Variations

• For a peppermint twist, add 1 teaspoon of peppermint extract to the cream cheese filling during the holidays.
• Make it gluten-free by using a gluten-free red velvet cake mix.
• For a lighter version, use Greek yogurt instead of cream cheese in the filling.
• Add a touch of espresso powder to the red velvet batter for a mocha flavor.
• Top with fresh berries for a seasonal touch and extra freshness!

Serving and Storage Tips

Serving

Serve the Red Velvet Cheesecake Bundt Dump Cake warm or at room temperature for the best flavor. You can top it with a dollop of whipped cream or a drizzle of cream cheese frosting for an extra touch of indulgence. Fresh strawberries or raspberries make a delightful garnish too!

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then in foil for up to 3 months. Just thaw in the fridge overnight before serving!

Helpful Notes

• If you’re out of eggs, you can substitute each egg with ¼ cup of unsweetened applesauce.
• For a dairy-free version, try using coconut cream instead of cream cheese.
• Feel free to add chocolate chips to the red velvet batter for an extra chocolatey kick!
• Make sure to let the cake cool completely before frosting to avoid melting.
• Adjust the sugar in the cream cheese filling to your taste preference — it can be less sweet if desired.

Frequently Asked Questions

Can I freeze the Red Velvet Cheesecake Bundt Dump Cake?

Yes, you can freeze the Red Velvet Cheesecake Bundt Dump Cake! Just make sure to wrap individual slices tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight.

How can I substitute ingredients in this recipe?

You can easily substitute ingredients in this recipe! If you're out of eggs, use ¼ cup of unsweetened applesauce for each egg. For a dairy-free option, consider using coconut cream instead of cream cheese. You can also use a gluten-free red velvet cake mix if needed.

What can I serve with this cake?

This cake is delightful on its own, but you can serve it with a dollop of whipped cream, a drizzle of cream cheese frosting, or fresh berries to add a fruity touch. It pairs wonderfully with a scoop of vanilla ice cream too!

How long does this cake last?

The Red Velvet Cheesecake Bundt Dump Cake lasts for about 5 days when stored in an airtight container in the refrigerator. If you freeze it, it can last up to 3 months, ensuring you have a sweet treat ready whenever you need!

Final Thoughts

There you have it — your very own Red Velvet Cheesecake Bundt Dump Cake, ready to bring joy and sweetness to any gathering or just a quiet night at home. I can’t tell you how much happiness this cake has brought into my life, and I know it will do the same for you. It’s simple, delicious, and a guaranteed crowd-pleaser. So, roll up your sleeves, gather your ingredients, and give this recipe a try. I promise you’ll be smiling with every bite, and who knows, it might just become your new favorite dessert! Happy baking!

Print