Red Velvet Cheesecake Bundt Dump Cake That Looks Bakery-Worthy
A rich, moist Red Velvet Cheesecake Bundt Dump Cake with layers of red velvet cake mix and creamy cheesecake, baked into a stunning Bundt shape. Easy to make, beautiful to serve, and utterly delicious.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12–16 servings 1x
Ingredients
1 box red velvet cake mix
2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp vanilla extract
1 cup (2 sticks) melted butter
Optional: powdered sugar for dusting
Instructions
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Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly.
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In a medium bowl, beat cream cheese until smooth. Add eggs, condensed milk, and vanilla; mix until well combined.
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Pour half the red velvet cake mix into the prepared Bundt pan (dry, do not mix as per box).
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Spoon half the cream cheese mixture over the cake mix. Repeat with remaining cake mix and cheesecake mixture.
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Drizzle melted butter evenly over the top.
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Bake for 50–60 minutes, until a toothpick comes out mostly clean with moist crumbs.
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Cool in the pan for at least 30 minutes before inverting onto a plate.
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Dust with powdered sugar or drizzle with glaze, if desired.
Notes
Do not stir the layers together. Let the cake cool fully before slicing for best texture.