Cherry Cream Cheese Dump Cake
I came up with this recipe to combine a couple of my husband's favorites. It's easy and very tasty. The family loves it! It is great with vanilla ice cream!
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- cooking spray (such as Pam®)
- 1(8 ounce) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky)
- 2(8 ounce) packages cream cheese, softened
- 1cup white sugar
- 1teaspoon vanilla extract
- 3tablespoons brown sugar
- 2teaspoons ground cinnamon, divided
- 1(12 ounce) can cherry pie filling
- 1(18.5 ounce) package yellow cake mix (such as Duncan Hines®)
- ¾cup unsalted butter, cut into 1/4-inch pieces
Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.Step 2
Unroll crescent rolls into the prepared dish, pinching the seams together.Step 3
Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.Step 4
Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.Step 5
Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.