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Cherry Cream Cheese Dump Cake

Cherry Cream Cheese Dump Cake

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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!

Prep: 10 mins
Cook: 1 hr
Additional: 10 mins
Total: 1 hr 20 mins
Servings: 16
Yield: 16 servings


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
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons brown sugar
2 teaspoons ground cinnamon, divided
1 (12 ounce) can cherry pie filling
1 (18.5 ounce) package yellow cake mix (such as Duncan Hines®)
¾ cup unsalted butter, cut into 1/4-inch pieces


Step 1: Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-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.

Cook’s Note:

If you have any leftover crescent rolls when unrolling into the baking dish, cut to fit around the edges if desired.

Nutrition Facts

Per Serving:
454 calories; protein 4.7g; carbohydrates 53g; fat 25.2g; cholesterol 54.3mg; sodium 413.8mg.

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