Cherry Cheese Dump Cake

Name: Cherry Cheese Dump Cake
Total time: 4800 s
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 (8 ounce) can) of refrigerated crescent rolls or dough sheet. (Such as Pillsbury); 2 (8 ounce) pkgs cream cheese softened; 1 cup white sugar; 1 tsp vanilla extract; 3 tablespoons brown sugar; 2 teaspoons cinnamon, divided; 1 (21 ounce) can cherry pie filling); 1 box yellow cake mix; 12 tablespoons unsalted butter cut into 1/4" pieces

cindybear @cindybearcooks

Just a few ingredients to whip up this tasty cake, that is more like a cobbler. Great by itself or dress it up with ice cream or whipped cream.

cindybear @cindybearcooks

Just a few ingredients to whip up this tasty cake, that is more like a cobbler. Great by itself or dress it up with ice cream or whipped cream.

Saved

Ingredients

60-80 minutes

10-12 servings

1 (8 ounce)can) of refrigerated crescent rolls or dough sheet. (Such as Pillsbury)
2 (8 ounce)pkgs cream cheese softened
1 cupwhite sugar
1 tspvanilla extract
3 tablespoonsbrown sugar
2 teaspoonscinnamon, divided
1 (21 ounce)can cherry pie filling)
1 boxyellow cake mix
12 tablespoonsunsalted butter cut into 1/4" pieces

Saved

Steps

60-80 minutes

1

Preheat oven to 325 degrees fahrenheit. Spray or grease and flour a 9x13" glass baking dish.
2

Unroll crescent rolls or dough sheet into prepared dish stretching to cover bottom and slightly up sides.
3

Beat cream cheese, sugar and vanilla together in bowl til smooth and sugar is incorporated well. Spread over the dough. Sprinkle with brown sugar and 1 teaspoon cinnamon.
4

Pour cherry pie filling over brown sugar layer. Sprinkle the yellow cake mix over the pie filling (I found the whole box to be to much and only used 1/2 to 3/4 of the package. 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 dough from burning.
5

Bake in preheated oven until cooked through, usually an hour will do it, but my faulty oven took an hour and 15 minutes to get the cake mix absorbed and golden brown. There is a fine line between done and overbaked! Baked to long and the edges are hard.
6

Cool for 15 minutes before serving. If there are leftovers, refrigerate.