Cherry Cream Cheese Dump Cake

Name: Cherry Cream Cheese Dump Cake
Ingredients: cooking spray (such as Pam(R)); 1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury(R) 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(R)); 3/4 cup unsalted butter, cut into 1/4-inch pieces

10 ingredients

5 steps

Ingredients

cooking spray (such as Pam(R))
1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury(R) 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(R))
3/4 cup unsalted butter, cut into 1/4-inch pieces

Directions

1

Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2

Unroll crescent rolls into the prepared dish, pinching the seams together.
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.
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.
5

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