Description
A rich and decadent Red Velvet Cheesecake Bundt Dump Cake that combines the flavors of red velvet cake and creamy cheesecake.
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
- Preheat your oven to 350°F (175°C).
- Grease a bundt pan with non-stick spray.
- In a large bowl, combine the red velvet cake mix, sweetened condensed milk, melted butter, and eggs. Mix until smooth.
- In another bowl, beat the cream cheese, granulated sugar, and vanilla extract until creamy.
- Pour half of the red velvet batter into the prepared bundt pan.
- Drop spoonfuls of the cream cheese mixture over the red velvet batter.
- Pour the remaining red velvet batter on top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let it cool for 10 minutes before inverting onto a serving plate.
Notes
- Store leftovers in the refrigerator.
- Can be served with whipped cream or cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Red Velvet Cheesecake Bundt Dump Cake, Red Velvet Cake, Cheesecake, Dessert