I love how this red velvet dump cake came into my life on one of those rushed days when I needed a dessert fast. I wanted something rich, comforting, and impressive without complicated steps. This recipe gives me everything I crave in a red velvet cake, with minimal effort and maximum flavor, making it a dessert I return to again and again.
Why You’ll Love This Recipe
I enjoy this recipe because it is incredibly simple while still feeling special. I don’t need advanced baking skills, and I can put it together in minutes. The cake bakes up moist, tender, and slightly gooey, with creamy pockets that make every bite satisfying. I also appreciate how flexible it is, since I can customize it based on what I already have in my pantry.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box red velvet cake mix
1 box (3.4 oz) instant vanilla pudding mix
3 large eggs
1 cup milk
1/2 cup vegetable oil
1 cup white chocolate chips
1/2 cup crushed walnuts (optional)
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup berries for serving (optional)
vanilla ice cream for serving (optional)
Directions
I begin by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, I combine the red velvet cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil. I mix everything until the batter is smooth and well combined.
I pour half of the batter into the prepared dish and spread it evenly. I sprinkle the white chocolate chips and crushed walnuts over the batter. In another bowl, I beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. I drop spoonfuls of this mixture over the batter.
I carefully pour the remaining batter on top and gently spread it out. I bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. I let the cake cool for about 10 minutes before serving.
Servings And Timing
I usually cut this cake into 12 servings. The preparation takes about 10 minutes, and the baking time is around 50 minutes. From start to finish, I have a finished dessert ready in roughly one hour.
Variations
I like changing the flavor by using dark or milk chocolate chips instead of white chocolate. When I want extra texture, I add crushed cookies or chopped nuts. For a fruity twist, I mix in fresh raspberries or strawberries. During cooler months, I sometimes add a pinch of cinnamon to the batter for warmth.
Storage/Reheating
Once the cake has completely cooled, I store it in an airtight container in the refrigerator for up to five days. When I want to reheat a slice, I microwave it for 15 to 20 seconds until just warm. If I freeze individual portions, I thaw them overnight in the refrigerator before reheating.
FAQs
Can I Make This Cake Ahead Of Time?
I often bake it a day in advance and keep it refrigerated. The flavor and texture hold up beautifully.
Do I Need To Stir The Layers Together?
I never mix the layers. I simply layer everything as directed and let the oven do the work.
Can I Skip The Nuts?
I frequently leave out the walnuts, and the cake still turns out delicious.
What Is The Best Way To Serve This Cake?
I enjoy serving it warm with a scoop of vanilla ice cream or fresh berries on the side.
Can I Use A Different Pan Size?
I stick with a 9×13-inch pan for best results, since it ensures even baking.
Conclusion
This easy red velvet dump cake is one of my favorite desserts because it combines simplicity with indulgence. I love how quickly it comes together and how reliably delicious it is every time. Whether I am baking for guests or treating myself, this cake always feels like a win.
This easy red velvet dump cake is a rich, gooey, and indulgent dessert that comes together quickly with cake mix, pudding, cream cheese, and white chocolate. Perfect for when you need a low-effort, high-reward treat.
Ingredients
1 box red velvet cake mix
1 box (3.4 oz) instant vanilla pudding mix
3 large eggs
1 cup milk
1/2 cup vegetable oil
1 cup white chocolate chips
1/2 cup crushed walnuts (optional)
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup berries for serving (optional)
Vanilla ice cream for serving (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix together red velvet cake mix, vanilla pudding mix, eggs, milk, and vegetable oil until smooth.
Pour half the batter into the prepared dish and spread evenly.
Sprinkle white chocolate chips and optional crushed walnuts over the batter.
In a separate bowl, beat cream cheese with powdered sugar and vanilla extract until smooth.
Drop spoonfuls of the cream cheese mixture over the batter layer.
Pour the remaining batter on top and gently spread to cover.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before serving. Serve with berries or vanilla ice cream if desired.
Notes
Do not mix the layers—just layer and bake.
You can omit nuts for a nut-free version.
Use dark or milk chocolate chips for a different flavor profile.
