Cherry Cream Cheese Dump Cake

by Dija Loca

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Ingredients

Ingredient Checklist

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

Instructions Checklist

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.

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

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

Per Serving:

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

Apr 19 2020

Apr 24 2020