Description
This Red Velvet Cheesecake Bundt Dump Cake combines the rich flavors of red velvet cake and creamy cheesecake into one stunning dessert. It’s impressively simple to make, perfect for any occasion!
Ingredients
Scale
- 1 box (15.25 ounces) Red Velvet Cake Mix
- 1 block (full-fat) Cream Cheese, softened to room temperature
- Granulated Sugar (as per cake mix instructions)
- Powdered Sugar
- 2–3 large Eggs (room temperature)
- Milk or Buttermilk (as per cake mix instructions)
- Vegetable Oil (as per cake mix instructions)
- Vanilla Extract
- Optional: white chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease your Bundt pan with baking spray or shortening, then dust with flour.
- In a medium bowl, combine softened cream cheese, powdered sugar, one large egg, and vanilla extract. Beat until smooth and creamy.
- In a large bowl, prepare the red velvet cake mix according to package directions, combining it with water (or milk), vegetable oil, and 2-3 large eggs. Mix until just combined.
- Pour about half of the red velvet cake batter into the bottom of the greased Bundt pan.
- Dollop spoonfuls of the cheesecake filling over the red velvet batter, distributing it somewhat evenly.
- Pour the remaining red velvet cake batter over the cheesecake layer, spreading it evenly.
- For a cheesecake swirl, gently run a butter knife or skewer through the batters a few times.
- Bake in the preheated oven for approximately 50-65 minutes, checking for doneness with a wooden skewer.
- Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes before inverting onto the rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 50-65 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Ensure all ingredients are at room temperature for the best texture. Don't overmix the batters to avoid a tough cake. You can enhance the red velvet flavor with a teaspoon of unsweetened cocoa powder.