Prep Time: 10 mins | Cook Time: 1 hr | Additional Time: 10 mins | Total Time: 1 hr 20 mins | Yield: 16 Servings
You have got to give this recipe a try! Feel free to add more ingredients if you prefer. Enjoy!
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
Step 1: Prepare the oven and preheat to 165 degrees C or 325 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking dish.
Step 3: Place the crescent rolls into the greased baking dish and unroll them, then pinch the seams.
Step 4: In a mixing bowl, add the cream cheese, vanilla extract, and white sugar. Beat until well combined.
Step 5: Spread the mixture on top of the dough.
Step 6: Sprinkle 1 teaspoon of cinnamon and brown sugar on top.
Step 7: Spread the cherry pie filling on top of the sugar, then sprinkle the yellow cake mix over.
Step 8: Place the slices of butter on top of the cake mix, then sprinkle the rest of the cinnamon over.
Step 9: Wrap the bottom of the baking dish with foil.
Step 10: Place it inside the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting it in the middle.
Step 11: Remove from the oven and allow the cake to cool at room temperature for at least 15 minutes.
Step 12: Serve and enjoy!
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: 687IU1 4% | 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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