Red Velvet Cheesecake Bundt Dump Cake That Looks Bakery-Worthy

There’s something deeply nostalgic and comforting about a dump cake, but this Red Velvet Cheesecake Bundt Dump Cake takes that cozy, effortless dessert to luxurious new heights. Imagine the rich, velvety flavor of red velvet cake meeting a luscious swirl of creamy cheesecake, all baked into a gorgeous Bundt shape. The best part? It comes together with a handful of pantry staples, no mixer needed, and hardly any cleanup.

This cake is soft, slightly tangy, rich, and incredibly moist. Each bite delivers the earthy depth of cocoa, the creaminess of cheesecake, and a buttery crumb that’s simply irresistible. Whether you’re baking for a holiday table, a casual get-together, or just because, this cake draws eyes and wins hearts.

The Bundt pan adds a show-stopping shape, with beautifully defined ridges perfect for catching drizzles of sweet glaze or melted chocolate. And because it’s a dump cake at heart, you don’t need to layer or frost. Just mix, bake, slice, and enjoy.

Let’s break down how this unforgettable dessert comes together and why it works so well.

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Ingredients Overview

This recipe keeps it simple but smart, combining a handful of pantry staples with clever substitutions to bring both flavor and function.

Red Velvet Cake Mix – A boxed cake mix is the foundation of this dump cake. Red velvet brings mild cocoa flavor with a distinct red hue, giving visual impact and depth. Choose a high-quality mix for the best result.

Cream Cheese – Full-fat cream cheese is key for the cheesecake swirl. It melts into the cake, offering creamy pockets that balance the sweetness. If needed, mascarpone can be substituted, but it will be slightly milder in flavor.

Sweetened Condensed Milk – This is the magic that keeps everything moist and gooey. It sweetens the cheesecake layer and helps the entire cake hold together with a pudding-like texture inside.

Butter – Melted and drizzled over the top before baking, butter helps brown the top and adds richness. Use salted butter for a deeper flavor, or unsalted if you prefer to control the salt.

Eggs – Eggs bind everything together and give the cheesecake mixture structure. Room-temperature eggs work best here to prevent lumps in the cream cheese.

Vanilla Extract – Adds warmth and depth to both the cake and the cheesecake layer. Real vanilla is ideal, but paste or imitation can work in a pinch.

Powdered Sugar (Optional) – A light dusting after baking adds elegance and a hint of sweetness.

You can also use sour cream or Greek yogurt in place of part of the cream cheese for a lighter tang. For those avoiding dairy, plant-based cream cheese and vegan butter alternatives can substitute with decent results, although the texture will be softer.

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Step-by-Step Instructions

1. Prepare your Bundt pan. Grease it generously with baking spray or butter and flour. This step ensures your cake releases cleanly with crisp, defined ridges.

2. Mix the cheesecake layer. In a medium bowl, beat softened cream cheese until smooth. Add eggs, sweetened condensed milk, and a splash of vanilla. Whisk until silky and lump-free. Set aside.

3. Dump the cake mix. Open your red velvet cake mix and pour it straight into a large bowl. Do not follow box instructions. You’ll be modifying the ingredients for this recipe.

4. Layer the magic. In the prepared Bundt pan, pour half of the dry red velvet cake mix. Spoon half of the cheesecake mixture over it. Repeat with remaining cake mix, then cheesecake. No need to mix—this uneven layering gives the cake its signature texture.

5. Top with melted butter. Drizzle melted butter evenly over the entire pan. It may look odd, but this step allows the dry mix to absorb moisture and bake into a fudgy, rich crumb.

6. Bake. Place the pan in a preheated 350°F (175°C) oven and bake for 50–60 minutes. The top should be firm and golden, and a toothpick inserted near the center should come out with moist crumbs but no raw batter.

7. Cool completely. Allow the cake to cool in the pan for at least 30 minutes before inverting onto a serving plate. The cake will firm up as it cools.

8. Optional glaze or sugar dusting. For a finishing touch, dust with powdered sugar or drizzle with melted white chocolate or cream cheese glaze.

Avoid overmixing or stirring the layers—it’s meant to be uneven and rustic. And be patient while cooling; turning it out too early may cause it to break.

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Tips, Variations & Substitutions

Tips:

• Always use room-temperature cream cheese and eggs for a smoother texture.

• Grease every crevice of the Bundt pan to prevent sticking.

• Let it cool fully before cutting to keep the layers intact.

Flavor Variations:

• Swap red velvet for devil’s food cake for a double-chocolate version.

• Add mini chocolate chips or chopped pecans between layers for texture.

• Use flavored cream cheese (like strawberry or honey vanilla) for a fun twist.

Dietary Tweaks:

• For gluten-free, use a gluten-free red velvet cake mix.

• For dairy-free, substitute vegan cream cheese and coconut condensed milk.

Add-Ins:

• A swirl of raspberry jam between layers pairs beautifully with red velvet.

• Sprinkle crushed Oreos or red velvet cookie crumbs on top for crunch.

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Serving Ideas & Occasions

This cake works well for so many settings. Serve it slightly warm with a scoop of vanilla ice cream for an indulgent dessert. For a brunch or afternoon coffee, serve chilled with fresh berries or a dollop of whipped cream.

It makes a perfect holiday table centerpiece—especially for Valentine’s Day or Christmas with its striking red color. You can also slice and wrap it as edible gifts during the holiday season.

Try it at potlucks, baby showers, or casual gatherings. It travels well and serves a crowd. Plus, the Bundt shape means no messy frosting or trimming required.

Pair it with:

• Fresh coffee or espresso

• Hot chocolate with whipped cream

• A glass of cold milk or dessert wine

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Nutritional & Health Notes

This dessert leans rich and decadent, with a combination of butter, condensed milk, and cream cheese providing plenty of fat and sweetness. It’s not designed to be low-calorie, but it is deeply satisfying and can easily serve 12–16 slices.

You can lighten it slightly by:

• Using reduced-fat cream cheese

• Cutting back on the butter (¾ cup instead of 1 cup)

• Using less condensed milk and subbing part with Greek yogurt

Each slice offers a balance of carbs, fats, and a small amount of protein, mostly from the dairy and eggs. It’s indulgent, but a small slice goes a long way in satisfying sweet cravings.

This is also a good dessert for make-ahead planning. It holds up well in the fridge and even improves in texture overnight.

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FAQs

1. Can I use homemade red velvet cake batter instead of boxed mix?
Yes, you can substitute homemade batter, but make sure it’s thicker than usual so the layers don’t blend too much. Using boxed mix ensures consistent results, especially with the dump cake method.

2. Why is it called a “dump cake”?
Dump cakes are named for the technique—no mixing, just dumping ingredients into the pan. This cake follows that concept loosely, layering ingredients without overworking them.

3. Can I make this in a regular cake pan?
You can, but a Bundt pan is recommended for structure and presentation. If using a 9×13 pan, reduce the baking time slightly and watch for doneness around 40–45 minutes.

4. How do I store leftovers?
Wrap slices in plastic wrap or keep the cake in an airtight container. Refrigerate for up to 5 days. It can also be frozen for up to 2 months—thaw in the fridge overnight.

5. Can I add a glaze or frosting?
Absolutely. A cream cheese glaze or simple powdered sugar and milk drizzle works wonderfully. You can also top with white chocolate ganache or berry compote.

6. My cake stuck to the pan—what went wrong?
This usually happens if the pan wasn’t greased properly or the cake was turned out too early. Make sure to cool at least 30 minutes and coat the pan thoroughly before baking.

7. Is this cake overly sweet?
It is rich but not cloying. The tanginess of the cream cheese balances the sweetness. You can always reduce the amount of condensed milk slightly if you prefer it less sweet.

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