CHERRY CREAM CHEESE DUMP CAKE

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

If you are looking for a new and easy cake recipe to try today, then this is the one for you! This Cherry Cream Cheese Dump Cake is just too perfect! Oh, man, you have got to give this one a try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to tweak this to your liking. Have a blessed day, friends. Enjoy!

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-inch pieces

Directions:

Prepare the oven and preheat to 165 degrees C or 325 degrees F.

Apply cooking spray in a 9×13-inch glass baking dish.

Put the crescent rolls into the greased baking dish, then unroll them. Pinch the seams.

In a mixing bowl, add white sugar, cream cheese, and vanilla extract. Beat until well combined.

Spread the mixture on top of the dough.

Sprinkle 1 tsp of cinnamon and brown sugar on top.

Pour the cherry pie filling on top of the brown sugar and spread it evenly.

Sprinkle yellow cake mix on top.

Put dollops of butter on top of the cake mix.

Sprinkle the rest of the cinnamon over the butter.

Wrap the baking dish with foil.

Place it inside the preheated oven and bake for about an hour or until done.

Remove from the oven and allow it to cool for at least 10 minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories: 454.3 | Protein: 4.7g 10% | Carbohydrates: 53g 17% | Dietary Fiber: 0.6g 3% | Sugars: 30.3g | Fat: 25.2g 39% | Saturated Fat: 12.9g 65% | Cholesterol: 54.3mg 18% | Vitamin A Iu: 687IU 14% | Niacin Equivalents: 1.3mg 10% | Vitamin C: 0.8mg 1% | Folate: 38.9mcg 10% | Calcium: 76.6mg 8% | Iron: 1.3mg 7% | Magnesium: 7.1mg 3% | Potassium: 90.1mg 3% | Sodium: 413.8mg 17% | Thiamin: 0.1mg 7% | Calories From Fat: 227.1

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...