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Red Velvet Cheesecake Bundt Dump Cake

A luscious red velvet cake with a creamy cheesecake filling, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 380
Ingredients Method Notes

Ingredients
  

Cake Mix Ingredients
  • 1 box red velvet cake mix Opt for a high-quality mix.
  • 1/2 cup vegetable oil For moisture.
  • 2 large eggs For binding.
  • 1 cup water
Cream Cheese Filling Ingredients
  • 1 package cream cheese, softened Use full-fat for richness.
  • 1/2 cup sugar
  • 1 tsp vanilla extract Enhances flavor.
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • Red sprinkles (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan thoroughly.
  2. In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
  3. In another bowl, beat the softened cream cheese with sugar until smooth and creamy. Stir in the vanilla extract.
  4. Pour half of the red velvet batter into the prepared bundt pan.
  5. Spoon the cream cheese mixture over the batter, spreading it gently to avoid mixing.
  6. Top with the remaining red velvet batter.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
  3. For the glaze, mix the powdered sugar with milk until smooth, then drizzle it over the cooled cake.
  4. Garnish with red sprinkles if desired.

Notes

Serve with fresh berries and a cup of coffee or dessert wine. Store in an airtight container for up to three days.