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Red Velvet Cheesecake Bundt Dump Cake

A vibrant and luscious dessert combining rich cocoa and creamy cheesecake filling, offering a simple yet indulgent baking experience.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Red Velvet Cake Mix (15.25 oz)
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup water
  • 1/4 cup cocoa powder (optional) For added richness
  • Vegetable oil spray for greasing the bundt pan
For the Cream Cheese Filling
  • 1 package cream cheese (8 oz, softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or Greek yogurt for a lighter version)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Generously spray your bundt pan with vegetable oil.
Mixing the Batter
  1. In a large mixing bowl, combine the red velvet cake mix, eggs, oil, and water. Mix until well blended and smooth.
  2. In another bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream. Beat until creamy and well combined.
Layering and Baking
  1. Pour half of the red velvet batter into the prepared bundt pan, then carefully dollop the cream cheese mixture in the center, spreading it slightly but leaving a border.
  2. Pour the remaining red velvet batter over the cream cheese layer.
  3. Use a knife to create a few gentle swirls in the batter, being careful not to disturb the cream cheese filling too much.
  4. Bake in the oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the bundt pan for about 10 minutes before inverting it onto a serving platter.
  2. Dust with powdered sugar or serve with a dollop of whipped cream.

Notes

For a Halal-friendly cake, ensure your cake mix and any other ingredients do not contain prohibited substances. Store in an airtight container in the fridge for up to 5 days, or freeze individual portions for up to 3 months.