Planning a show-stopping dessert for your next gathering but short on time or culinary confidence? The Red Velvet Cheesecake Bundt Dump Cake is your answer, delivering all the decadent flavors of red velvet cake and creamy cheesecake in a remarkably easy, one-bowl wonder. This recipe simplifies complex baking, making it perfect for beginners and busy home cooks alike.
Key Ingredients for Red Velvet Cheesecake Bundt Dump Cake
Here’s everything you’ll need to create this delightful Red Velvet Cheesecake Bundt Dump Cake:
- 1 box (15.25 oz) red velvet cake mix
- 1 cup water
- 1/2 cup vegetable oil (or canola oil)
- 3 large eggs
- 1/2 cup (4 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup white chocolate chips (or semi-sweet chocolate chips if preferred)
- 1/4 cup chopped pecans or walnuts (optional, for added crunch)
- Powdered sugar, for dusting (optional)
- Whipped cream or cream cheese frosting, for serving (optional)
How to Make Red Velvet Cheesecake Bundt Dump Cake
This Red Velvet Cheesecake Bundt Dump Cake is a true game-changer, requiring minimal effort for maximum reward. In under an hour, you’ll have a moist, rich red velvet cake interspersed with pockets of creamy cheesecake goodness, all baked into a beautiful bundt shape. The beauty lies in its simplicity – no fancy techniques, just pure deliciousness. Preparation time is approximately 15 minutes, with baking taking around 35-45 minutes.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan. If you don’t have a bundt pan, a 9×13 inch baking dish will also work, though the aesthetic will differ.
Make the Red Velvet Cake Batter: In a large bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Use an electric mixer (or a whisk if you prefer) to beat on medium speed for about 2 minutes, or until the batter is smooth and well combined. This will form the base of your Red Velvet Cheesecake Bundt Dump Cake.
Prepare the Cheesecake Layer: In a separate medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Stir in the vanilla extract. This creates the luscious cheesecake component that will swirl through your Red Velvet Cheesecake Bundt Dump Cake.
Assemble the Dump Cake: Pour about half of the red velvet cake batter into the prepared bundt pan, spreading it evenly. Spoon dollops of the cream cheese mixture over the batter. Then, sprinkle half of the white chocolate chips and half of the chopped nuts (if using) over the cream cheese.
Add Remaining Batter and Toppings: Pour the remaining red velvet cake batter over the cream cheese mixture, making sure to cover it as much as possible. Sprinkle the remaining white chocolate chips and nuts over the top.
Drizzle with Butter: Evenly drizzle the melted butter over the entire top of the cake mixture in the bundt pan. This will help create a wonderfully golden and slightly crisp topping for your Red Velvet Cheesecake Bundt Dump Cake.
Bake: Place the bundt pan on a baking sheet (to catch any potential drips) and bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out mostly clean, with perhaps a few moist crumbs. Be mindful that the cheesecake layer might make it seem slightly underdone, but a dry toothpick is the key.
Cool and Serve: Let the Red Velvet Cheesecake Bundt Dump Cake cool in the bundt pan for about 15-20 minutes before inverting it onto a wire rack to cool completely. Once fully cooled, dust with powdered sugar, or serve warm with whipped cream or your favorite cream cheese frosting.
Why You’ll Love This Red Velvet Cheesecake Bundt Dump Cake
You’re going to adore this Red Velvet Cheesecake Bundt Dump Cake for so many reasons! Its star attraction is the incredible fusion of classic red velvet cake with a luscious, tangy cream cheese swirl, creating a dessert that’s both familiar and excitingly new. Making this at home is a fantastic cost-saver compared to buying a similar specialty cake from a bakery, and the simple act of dumping ingredients requires no advanced skills. The contrast of the rich, moist cake with dollops of creamy cheesecake and the sweet burst of white chocolate chips makes every bite an adventure.
Compared to a traditional layered red velvet cake, this dump cake is a fraction of the effort without sacrificing any of the flavor. It’s the perfect dessert for potlucks, holidays, or simply when that sweet craving strikes and you want something truly special. Don’t wait – grab your ingredients and whip up this delightful Red Velvet Cheesecake Bundt Dump Cake today!
Storing and Reheating Tips
Properly storing your Red Velvet Cheesecake Bundt Dump Cake will ensure you can savor its deliciousness for days to come.
- Refrigeration: Once completely cooled, wrap the Red Velvet Cheesecake Bundt Dump Cake tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. This is ideal for keeping the cheesecake component from spoiling.
- Freezing: For longer storage, you can freeze the Red Velvet Cheesecake Bundt Dump Cake. Wrap individual slices or the whole cake in plastic wrap, then in aluminum foil, and place them in a freezer-safe container or bag. It can be stored in the freezer for up to 1-2 months.
Reheating:
- From Refrigerated: To reheat individual slices, you can warm them gently in a microwave for 15-30 seconds, or until just warmed through. Avoid overheating, as this can make the cake dry.
- From Frozen: If reheating from frozen, it’s best to thaw slices overnight in the refrigerator first. Then, you can reheat them as described above. Alternatively, you can place frozen slices directly in a warm oven (around 300°F/150°C) for about 10-15 minutes until warmed through.
Final Thoughts
The Red Velvet Cheesecake Bundt Dump Cake is truly a dessert miracle, offering incredible flavor with unparalleled ease. Give this recipe a try and impress yourself and your loved ones with this delightful creation!