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!

Ingredients

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.

  • Unroll crescent rolls into the prepared dish, pinching the seams together.

  • 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.

  • 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.

  • Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

     

Cherry Cream Cheese Dump Cake 1

Cook’s Note:

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

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
454 calories; 25.2 g total fat; 54 mg cholesterol; 414 mg sodium. 53 g carbohydrates; 4.7 g protein; Full Nutrition

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