Prep time: 10 mins | Cook time: 1 hr | Additional time: 10 mins | Total time: 1 hr 20 mins | Servings: 16
This cake is one of my family’s most pick desserts. It’s pretty easy to throw together using only a few simple ingredients. All our favourite in one decadent cake to finish off a meal. Enjoy this with a big scoop of vanilla ice cream for extra goodness!
I have never given a five-star rating to a dump cake recipe. But this cake is worth all the stars and praises. This Cherry Cream Cheese Dump Cake is incredibly tasty and crazy good, everyone wants to have a piece or more!
Ingredients
cooking spray (such as Pam®)
1 (8 oz.) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky)
2 (8 oz.) packages cream cheese, softened
1 c. white sugar
1 tsp vanilla extract
3 tbsp brown sugar
2 tsp ground cinnamon, divided
1 (12 oz.) can cherry pie filling
1 (18.5 oz.) package yellow cake mix (such as Duncan Hines®)
¾ c. unsalted butter, cut into 1/4” pieces
How to make Cherry Cream Cheese Dump Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C. And using cooking spray, grease a 9 x 13-inch glass baking dish.
Step 2: Into the prepared dish, unroll the crescent rolls and pinch the seams together.
Step 3: In a bowl, place the cream cheese, white sugar, and vanilla extract. Beat until well incorporated, then spread this over the crescent roll dough. On top of the cream cheese layer, sprinkle the brown sugar and a tsp of cinnamon.
Step 4: Over the brown sugar, pour the cherry pie filling, and sprinkle with yellow cake mix. On top, arrange the slices of butter and sprinkle the rest of the 1 tsp cinnamon. To keep the rolls from burning, wrap a piece o aluminium foil on the bottom of the baking dish.
Step 5: Place in the preheated oven and bake for approximately an hour until cooked through. Remove from the oven when done and let the cake cool for at least 15 minutes before serving.
Note:
If desired, you can use the leftover crescent rolls to cover the edges of the baking dish.
Nutrition Facts:
Per Serving: 454 Calories | Protein 4.7g | Carbohydrates 53g | Fat 25.2g | Cholesterol 54.3mg | Sodium 413.8mg.
Ingredients
- cooking spray (such as Pam®)
- 1 (8 oz.) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky)
- 2 (8 oz.) packages cream cheese, softened
- 1 c. white sugar
- 1 tsp vanilla extract
- 3 tbsp brown sugar
- 2 tsp ground cinnamon, divided
- 1 (12 oz.) can cherry pie filling
- 1 (18.5 oz.) package yellow cake mix (such as Duncan Hines®)
- ¾ c. unsalted butter, cut into 1/4” pieces
Instructions
How to make Cherry Cream Cheese Dump Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C. And using cooking spray, grease a 9 x 13-inch glass baking dish.
Step 2: Into the prepared dish, unroll the crescent rolls and pinch the seams together.
Step 3: In a bowl, place the cream cheese, white sugar, and vanilla extract. Beat until well incorporated, then spread this over the crescent roll dough. On top of the cream cheese layer, sprinkle the brown sugar and a tsp of cinnamon.
Step 4: Over the brown sugar, pour the cherry pie filling, and sprinkle with yellow cake mix. On top, arrange the slices of butter and sprinkle the rest of the 1 tsp cinnamon. To keep the rolls from burning, wrap a piece o aluminium foil on the bottom of the baking dish.
Step 5: Place in the preheated oven and bake for approximately an hour until cooked through. Remove from the oven when done and let the cake cool for at least 15 minutes before serving.
Notes
If desired, you can use the leftover crescent rolls to cover the edges of the baking dish. Nutrition Facts: Per Serving: 454 Calories | Protein 4.7g | Carbohydrates 53g | Fat 25.2g | Cholesterol 54.3mg | Sodium 413.8mg.
