each 50 years, my mother has baked this dish each Christmas. Since she passed away, it has become a tradition in my family.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 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
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
- Unroll crescent rolls into the prepared dish, pinching the seams together.
- 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.
- 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.
- 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 roll dough when unrolling it into the baking dish, you can cut it to fit around the edges.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 414 mg |
| Sugars | 30 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I made this and followed the recipe. I read all of the comments. I need to make it again. I would like the crescent layer to be more present. I don’t think I baked it long enough. I did put pie crust on the top too.
I skipped adding the extra sugar and cinnamon. I also melted the butter and added it to cake mix, making a wonderful crumb topping that baked evenly. While the cake was baking, the house smelled like cheesecake! Once baked, we had a delicious dessert that was tangy without being overly sweet. This was perfect the next day as a quick breakfast with coffee. I’m thinking of making this again with fresh fruit; I would then use 1/3 of the sugar from the recipe on the fresh fruit. This is a good base for a unique dump cake, cream cheese goes so well with almost any fruit. I’m thinking this would be a tasty side dish, substituting the fruit filling for spinach and artichokes, with the topping using bisquick or masa flour.
It was easy and it was delicious
Scrum dilly yummm shish 10/10 would recommend
Fabulous, a must try.
I’ve always hated the floury spots that missed the butter topping. I’ve been cutting the butter into the cake mix and then putting it over the top. Works for all dump cakes.
This was easy and I had rave reviews. Terrific recipe.
The cake mix only cooked where the tabs of butter were placed. And I cooked it a half hour extra.
A lot of the top was still powdery cake mix. The only moisture is the filling so I’m not sure how the cake mix is supposed to become cake. I read it over multiple times to see if I did something wrong but i followed it exactly. Flavour was great but extremely sweet. I used erythratol/monk fruit sugar and would cut back on that to half. Also, I think too much cinnamon.
The very first thing is this is delicious. Sweet as heck but very tasty. I didn’t read any reviews before I made this. It wasn’t until all was said and done when I did read reviews. So in response to them: this is very sweet. I highly recommend cutting back on the white sugar, at least by a half cup. I actually used a keto sugar, Swerve, and it’s still so sugary. Second, at no place in the recipe does it say whether the yellow cake mix is supposed to be mixed up per package instructions or we just use the powdered cake mix. I chose the powdered mix. So after an hour in the oven the sections of cake mix not touched by a butter slice is still a powdered cake mix. And the crescents…raw as all heck. Only the sides are cooked. I can honestly say I don’t know if it’s because of the cream cheese mixture on top or putting tin foil around the bottom of the cake dish as instructed or what. I even put it back in the oven for another 15 minutes and nothing changed. SO! Definitely make this because it’s a very sweet delicious treat but pay heed to the negative comments and adjust.
This was easy and pretty good! I read reviews and decided not to include the white sugar. And after making it, I don’t even think I needed the brown sugar! It was plenty sweet and the unsweetened cream cheese provided a nice tang to the very sweet topping. I used 2 cans of drained cherries (not pie filling) which worked very nicely, but I feel it could have used even more fruit. Should I make this again, I’ll try fresh fruit. Overall, a nice 4th of July dessert.
This was very good but I wish that I had read the reviews about it being too sweet. I will definitely make this again but cut back on the sugar!
This is an easy, delicious dessert … I also did similar using peaches … love this recipe!
Very good, made as written. I didn’t have a glass baking dish, so used an aluminum pan, which worked fine.
Awesome! For gluten free, used ready made GF crust and GF cake mix. Also used plant based cream cheese. Easy to make and a huge hit! When baking, took out and stirred in the cake mix with the butter a bit so there wasn’t dry mix left on top after baking.
Yum!! I used half the white sugar due to others saying it was too sweet. It was fine to do since the pie filling and cake mix has alot of sweetness as is. Also I could only find a 15.25 Oz cake mix and it still turned out fine. Thanks so much for this recipe. I’ll make it over and over. Also topped with whipped cream and the house loved it so much.
Wow, this was very easy to make and delicious I did use blueberry because that is what I had on hand and the only thing I changed was reducing the sugar to half cup. Next time I will reduce the sugar even more but was still very good. Thanks for Sharing the recipe!
OMG! This recipe was a hit. It’s easy to make subs to suit any tastes. I swapped cheery filling for blueberry and yellow cake for lemon. This made a little boys birthday very special!
So I did a little change by switching out Cherry filling for blueberry, and as I have found lemon and blueberry go together very well in a lot of places I used lemon cake Duncan Hines as the cake topping. I also reduced the white sugar by half and it was plenty sweet and Rich enough.
I’ve made cherry pineapple dump cake for years (since I was a kid), nut never with the crescent roll bottom later
Pleeeeease don’t use more than 1/2 cup of white sugar for this recipe. I listened to other reviewers and only used 1/2 cup, and let me tell you, it was sweet enough. Any more sugar would have ruined it. I did like this recipe, and it tasted better cold; but I honestly wouldn’t call this a cake, persay. It’s more of a mock cherry pastry. I used the Duncan Hines yellow cake mix as suggested, and I regret that because it tasted like Play-Doh on top of a delicious combo of other layered ingredients. I don’t know if it’s because of the brand or what, but I’m not kidding when I say the top layer tasted and smelled like Play-Doh… And it’s calling for soooo much butter just to make the top cake layer work. Not worth it. Next time I’ll use more cherry pie filling (I used a 21 oz can, the recipe says 12 oz can but this is definitely a typo) and I will replace the cake mix topping with another layer of Pillsbury big and flaky dough. I really liked the other layers of this recipe, it’s a genius combo, the cake just messed it up. Thank you for sharing the recipe, I can’t wait to try it with different flavor pie fillings (minus the cake topping).