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Red Velvet Cheesecake Bundt Dump Cake

Red Velvet Cheesecake Bundt Dump Cake

Welcome, my fellow dessert divas! Today, I present to you the pièce de résistance of lazy baking: the Red Velvet Cheesecake Bundt Dump Cake. Yes, you heard that right—dump cake. But don’t let the name fool you. This beauty is anything but basic. Picture this: red velvet cake and creamy cheesecake swirling together in perfect harmony, all in a glorious bundt shape.

I first stumbled upon this magical creation during a frantic midnight snack search. You know, one of those “I’m only having a bite” moments that turns into devouring half the cake. My kitchen looked like a tornado hit a bakery, but it was worth every delicious crumb.

This recipe is so simple that even your most kitchen-challenged friend can nail it. No fancy mixers or culinary degrees required. Just dump, mix, bake, and voila! You’ve got yourself a dessert that screams gourmet with a side of sass. So, grab your ingredients and let’s get baking—you’re just a few steps away from dessert nirvana.

Red Velvet Cheesecake Bundt Dump Cake Recipe Image

Red Velvet Cheesecake Bundt Dump Cake

Get ready to wow your taste buds with this Red Velvet Cheesecake Bundt Dump Cake, where decadence meets convenience in the most delightful way! It's like having your cake and cheesecake too, all without breaking a sweat in the kitchen.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 410 kcal

Equipment

  • 1 Bundt pan
  • 1 whisk or hand mixer optional

Ingredients
  

  • 1 box red velvet cake mix
  • 1 14-oounce can sweetened condensed milk
  • 1/2 cup unsalted butter melted
  • 3 large eggs
  • 1 8-ounce package cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a bundt cake pan.
  • In a large bowl, mix the cake mix, sweetened condensed milk, melted butter, and eggs until well combined.
  • In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
  • Pour half of the cake batter into the prepared bundt pan.
  • Spoon the cream cheese mixture evenly over the batter.
  • Pour the remaining batter over the cream cheese layer.
  • Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Notes

Click here to see the Diva's Finishing Flourishes!

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 6gFat: 20gSugar: 38g
Keyword Red Velvet Cheesecake Bundt Dump Cake, Red Velvet Cheesecake Bundt Dump Cake Recipe
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Diva's Finishing Flourishes

Add White Chocolate Chips:

Fold in 1 cup of white chocolate chips into the batter for added sweetness.

Include Cocoa Powder:

Add 2 tablespoons of cocoa powder to the cream cheese mixture for a chocolatey surprise.

Top with Cream Cheese Frosting:

Drizzle homemade cream cheese frosting over the cooled cake and garnish with red velvet cake crumbs.

Presentation Suggestions:

Red Velvet Royalty:

Place your cake on a red velvet cake stand (if you have one) or a white plate to make the red pop. Drizzle the cream cheese frosting over the top like you’re creating modern art. Present with a flourish, saying, “This? Oh, just my usual Wednesday night bake.”

Cheesecake Charm:

Add a few red velvet crumbs on top for decoration. Serve each slice with a side of berries and a mint leaf. As you serve, declare, “I call this my pièce de résistance.”

Velvet & Glam:

Dust a bit of edible gold glitter over the cake for a touch of glam. Serve with champagne glasses filled with sparkling water and a slice of lemon. When your guests take a bite, simply smile and say, “Diva’s got to have her bling.”

Ready to wow your friends and family with this effortless slice of heaven? Whip up this Red Velvet Cheesecake Bundt Dump Cake today and watch their jaws drop!

Trust me, darling, you’ll be the queen of the kitchen – no tiara required.

Get baking and let the compliments roll in!

20 Comments

  2. avatar
    Pamela Walker says:

    Looks beautiful & so very very PROFESSIONAL 👏🏼👏🏼 I CANNOT WAIT for Christmas bc this will be my Holiday cake 🤩

    Reply
    1. avatar
      Dump Cake Diva says:

      Thank you, Darling! The roses are easy with a flat petal tip and a flower nail, but pre-made roses can be purchased at many grocery stores (if you love EASY like I do!).

      Reply
        1. avatar
          Dump Cake Diva says:

          I’ve used this recipe (from my cake decorating classes days) for many years – but honestly, dear, I often purchase ready-made flowers for decorating on busy days. Nobody seems to mind!

          Classic Decorating Buttercream Icing

          Yield: About 3 cups

          This classic decorator’s buttercream is ideal for piping flowers, borders, writing, and frosting cakes. The base recipe creates a stiff consistency, with simple adjustments for medium and thin consistencies.

          Ingredients (Stiff Consistency)

          1 teaspoon clear vanilla extract

          2 tablespoons milk or water

          1 cup solid vegetable shortening

          1 tablespoon meringue powder

          1 pound confectioners’ sugar, sifted (about 4 cups)

          Instructions

          In a large mixing bowl, sift together the confectioners’ sugar and meringue powder. Set aside.

          In a separate bowl, cream the shortening with the vanilla extract and milk or water until smooth.

          Gradually add the sifted dry ingredients to the shortening mixture.

          Mix on medium speed until all ingredients are thoroughly combined.

          Continue mixing for about 1 additional minute, or until the icing is smooth and creamy.

          Tip: To prevent air bubbles, avoid overbeating and do not use a high mixing speed.

          Adjusting Buttercream Consistency
          Medium Consistency

          (For borders and flowers with petals that lie flat)

          Add 1 teaspoon milk or water per cup of stiff icing

          If adjusting the full recipe, add 1 additional tablespoon liquid total

          Mix until well blended

          Thin Consistency

          (For writing, stems, leaves, and frosting cakes)

          Add 2 teaspoons milk or water per cup of stiff icing

          If adjusting the full recipe, add 2 tablespoons additional liquid total

          Blend until smooth and spreadable

          Reply
  4. avatar
    Kim says:

    I’m a little confused
    How does the cream colored layer between the red velvet layer happen ? I see the cream cheese center.
    Looking to make for Xmas
    Thanks

    Reply
    1. avatar
      Dump Cake Diva says:

      Great question, Darling,

      The first half of the batter should go into the prepared pan, then carefully spoon small amounts of the cream cheese mixture over the batter, making sure to keep the cream cheese in the middle. I would actually suggest making a slight “trough” or channel in the batter with a spoon, to make sure the cream cheese stays in the middle. Then cover with the rest of the batter and bake your beautiful cake! Merry Christmas!

      Reply
  5. avatar
    Laura A Wilson says:

    This looks truly amazing. I’m in charge of Christmas desserts. I want to bake this. It’s a show stopper.
    I’ve found that using two boxes of cake mix produces a larger cake. Did you really only use 1 box? Mine never raise that high using only 1 box.

    Reply
    1. avatar
      Dump Cake Diva says:

      Darling, Great question — and your instincts were mostly right on the money! Let’s break it down to make sure your reader’s Red Velvet Cheesecake Dump Cake is big, beautiful, and doesn’t flop (literally or figuratively).
      ________________________________________
      🍰 Is One Box of Cake Mix Enough for a Bundt Pan?
      Technically, yes, a standard box of cake mix (15.25 oz) can work in a bundt pan — but it typically only fills it about halfway to two-thirds full, which isn’t ideal for that grand bundt look. Most bundt pans hold about 10–12 cups of batter, while one box of cake mix (plus standard dump cake fillings) yields closer to 6–7 cups of batter.
      ________________________________________
      Suggested Additions: Do They Work?
      Let’s look at what you suggested:
      • ✅ + ½ box of cake mix: Perfect! This increases the dry mix without overwhelming the structure.
      • ✅ + ¼ cup butter: Smart move. This keeps the moisture balance in check when increasing dry ingredients.
      • ✅ + 1 egg (optional): Great call — if the cake is feeling dense, the extra egg can help with lift and structure, especially for a dump cake being baked in a deeper pan like a bundt.
      In short: these adjustments are solid and will bulk up the batter to fill the bundt pan more fully without compromising texture.
      ________________________________________
      🎯 Pro Diva Tip:
      If you doesn’t want to crack open a second box of cake mix just for a half, I would suggest:
      • Adding a small box (3.4 oz) of instant pudding (cheesecake or chocolate, depending on recipe)
      → This bulks up the batter and adds richness without needing extra dry mix.
      • Adding ½ cup sour cream or Greek yogurt
      → Works especially well in red velvet recipes and keeps the cake extra moist and rich!
      ________________________________________
      Most of all, the important thing is that you and your loved ones have a fabulous, Merry Christmas!

      Reply
  6. avatar
    Laura Anne Wilson says:

    I bought two boxes just in case. I’d love to show you the finished cake. I’m hoping that mine comes out as beautiful as yours is. Seeing the picture totally changed my dessert options. I had to make this!
    I also made an eggnog bundt cake, using white cake mix, eggnog, butter, eggs and nutmeg. It’s beautiful and smells fantastic. Merry Christmas 🤶 🎄

    Reply
    1. avatar
      Dump Cake Diva says:

      Hello Darling,

      For a beautiful finish (without a lot of fuss), try a can of pre-made cream cheese frosting from your grocery store. Melt it for a few seconds in the microwave, and pour carefully over the finished cake.

      Voila!! Easy elegance!

      Reply
    2. avatar
      Joelle Miller says:

      Hello! Love this! Just wondering if it can be made into smaller, individual Bundt pans, and if so, how many would this recipe fill?

      Reply
      1. avatar
        Dump Cake Diva says:

        Hi darling, If you’re using one-cup bundt pans, you can expect to fill 8 – 10. Let me know how it works out for you!

        Reply
  8. avatar
    Francine says:

    4 stars
    I truly wish there was a video with this. I’m not that great of a baker but usually if I have a video I can do it thank you.

    Reply
    1. avatar
      Dump Cake Diva says:

      One of the easiest places to source the roses is a craft store where Wilton (or other cake decorating supplies) are sold. Michael’s and Hobby Lobby often have them. There are sellers on Etsy, as well.

      Another option is to use real, edible flowers.

      Reply
4.34 from 3 votes

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