If you’re on the hunt for a show-stopping dessert that’s both indulgent and surprisingly easy to pull off, then the Red Velvet Cheesecake Bundt Dump Cake is your new best friend. Imagine the rich, velvety texture of classic red velvet mingling effortlessly with the creamy lusciousness of cheesecake, all baked together in a beautiful bundt pan for an impressive presentation. It’s a remarkable treat that brings together two beloved flavors in one delightful, incredibly moist cake, perfect for celebrations or simply treating yourself. Trust me, once you try this Red Velvet Cheesecake Bundt Dump Cake, it’s going to become your go-to dessert whenever you want to wow your guests without spending all day in the kitchen.
Ingredients You’ll Need
The beauty of this Red Velvet Cheesecake Bundt Dump Cake is in its simplicity. Just a handful of carefully chosen ingredients come together to create rich layers of flavor and that signature color. Each component plays a crucial role, from the moist crumb of the cake mix to the creamy cheesecake layer that makes every bite melt-in-your-mouth divine.
- Red velvet cake mix: This is the base that gives the cake its vibrant color and subtle cocoa flavor.
- Sweetened condensed milk: Adds sweetness and moisture, ensuring the cake stays tender.
- Unsalted butter, melted: Brings richness and helps bind the batter for a smooth texture.
- Large eggs: Provide structure and stability to the cake layers.
- Cream cheese, softened: Essential for that creamy, tangy cheesecake layer that perfectly complements the red velvet.
- Granulated sugar: Sweetens the cheesecake filling without overpowering it.
- Vanilla extract: Adds a warm, aromatic note that rounds out the cheesecake flavor beautifully.
How to Make Red Velvet Cheesecake Bundt Dump Cake
Step 1: Prepare Your Oven and Bundt Pan
Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed. Grease and lightly flour your bundt pan thoroughly—this step is crucial to prevent the cake from sticking and to achieve those beautiful ridges once it’s baked and cooled.
Step 2: Mix the Red Velvet Cake Batter
In a large bowl, combine the red velvet cake mix, sweetened condensed milk, melted butter, and eggs. Whisk until smooth and fully incorporated. This batter is rich and glossy, promising a soft crumb and that classic red hue that everyone loves.
Step 3: Prepare the Cheesecake Filling
Using a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is silky smooth with no lumps. This creamy filling adds the perfect balance to the dense red velvet layers.
Step 4: Assemble the Layers in the Bundt Pan
Pour half of the red velvet batter into the bundt pan, spreading it evenly. Next, carefully spoon the cheesecake mixture over this base layer, creating a luscious middle. Finally, pour the remaining batter over the cheesecake, gently smoothing it out so everything bakes evenly.
Step 5: Bake and Cool
Bake your Red Velvet Cheesecake Bundt Dump Cake for about 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for 15 minutes before flipping it onto a wire rack to cool completely, letting those layers set just right.
How to Serve Red Velvet Cheesecake Bundt Dump Cake
Garnishes
To elevate your Red Velvet Cheesecake Bundt Dump Cake, consider garnishing it with a dusting of powdered sugar or a drizzle of cream cheese glaze. Fresh berries, like raspberries or strawberries, can also add a lovely pop of color and a burst of tartness that beautifully contrasts the sweetness.
Side Dishes
This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing the overall richness. If you’re serving it at a gathering, a cup of freshly brewed coffee or a glass of cold milk balances the cake’s sweetness perfectly.
Creative Ways to Present
For a festive touch, lightly sprinkle edible gold flakes or red sprinkles over the cake just before serving. You can also dust it with cocoa powder for a subtle chocolate finish. Serving slices on pretty dessert plates with vibrant napkins makes this cake instantly Instagram-worthy and sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, store any leftover Red Velvet Cheesecake Bundt Dump Cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, though it rarely lasts that long!
Freezing
If you want to keep your cake longer, wrap it tightly in plastic wrap and then aluminum foil before freezing. This dessert freezes well for up to 3 months. Thaw overnight in the fridge before serving to preserve the texture and flavor.
Reheating
To enjoy the cake warm, reheat slices in the microwave for about 15-20 seconds or until soft but not hot. You can also warm individual portions in a low oven (about 300°F) wrapped loosely in foil to keep it moist.
FAQs
Can I use homemade red velvet cake batter instead of box mix?
Yes! While the box mix keeps this recipe quick and foolproof, a homemade red velvet batter will add your personal touch and can be substituted without issue.
Do I have to use a bundt pan?
The bundt pan is perfect for this cake’s layered look and even baking, but if you don’t have one, a standard 9×13-inch pan can work. Just expect a different shape and slightly altered baking time.
What if I don’t have sweetened condensed milk?
This ingredient helps create a moist and rich texture, so it’s best not to skip it. However, you could try substituting with an equal amount of evaporated milk mixed with extra sugar, though results may vary.
Can I make this cake gluten-free?
If you find a gluten-free red velvet cake mix that you love, you can absolutely use it to make this recipe gluten-free. Just be sure all other ingredients are also gluten-free.
Is this cake very sweet?
The Red Velvet Cheesecake Bundt Dump Cake balances sweetness beautifully with the tangy cheesecake layer cutting through the richness. It’s indulgent but not overwhelmingly sweet, making it enjoyable for most palates.
Final Thoughts
Honestly, the Red Velvet Cheesecake Bundt Dump Cake is one of those rare desserts that feels like a special occasion but is honestly easy enough to make any day of the week. It’s the kind of recipe you want to share with friends and family because it’s as delicious as it is beautiful to look at. So go ahead, give this cake a try, and get ready to enjoy a whole new level of red velvet bliss!
PrintRed Velvet Cheesecake Bundt Dump Cake
This Red Velvet Cheesecake Bundt Dump Cake is a deliciously rich and moist dessert that combines the classic flavors of red velvet cake with a creamy cheesecake layer. It’s an easy-to-make treat perfect for occasions when you want impressive results with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
- Prepare bundt pan: Grease and flour a bundt cake pan thoroughly to prevent sticking and ensure easy removal of the cake.
- Make cake batter: In a large bowl, combine the red velvet cake mix, sweetened condensed milk, melted butter, and eggs. Mix until the batter is smooth and well combined.
- Prepare cheesecake mixture: In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Layer batter and cheesecake: Pour half of the cake batter into the prepared bundt pan. Spoon the cream cheese mixture evenly on top of this layer. Then, pour the remaining cake batter over the cream cheese layer, spreading gently to cover.
- Bake: Place the bundt pan in the oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and serve: Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert the bundt pan onto a wire rack to release the cake and let it cool completely before serving.
Notes
- Be sure to soften the cream cheese to room temperature for easier mixing and a smoother cheesecake layer.
- Greasing and flouring the bundt pan well helps the cake release easily and preserves its shape.
- Letting the cake cool completely before slicing ensures clean cuts and better texture.
- You can garnish the cake with powdered sugar or cream cheese frosting for an extra touch.