Cherry Cream Cheese Dump Cake Recipe -
Cherry Cream Cheese Dump Cake Recipe

Cherry Cream Cheese Dump Cake

Recipe by  

"I came up with this recipe to combine a couple of my husband's favorites. It's easy and very tasty. The family loves it! It is great with vanilla ice cream!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 20 mins


  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.
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  • Cook's Note:
  • If you have any leftover crescent rolls when unrolling into the baking dish, cut to fit around the edges if desired.

Reviews More Reviews

May 25, 2014

Wow! I never thought I'd be giving dump cake a 5-star review, but it was that good! I used a little less sugar and butter than the recipe called for, and I didn't miss it a bit. To make this recipe even easier, I recommend checking your grocery store for Pillsbury's Crescent Recipe Creations. It's a seamless dough sheet that just gets rolled out right into your 9x13 pan. I will definitely be making this again!

Jun 07, 2014

AngieK, thank you so much for this DELICIOUS, super easy dessert!! I just pulled it out of the oven and could hardly wait for it to cool sufficiently to cut a piece! I used a metal pan and the only change I made was to cook it for one hour plus fifteen minutes. Next time I will use a scant bit less sugar in the cream cheese, 3/4 cup, just because i like things a little less sweet. This was awesome with a cup of coffee and would be divine with ice cream, thanks again! I will be trying this with peach and with blackberry fillings as well. Just wanted to add another note...this is two months later and I have made this with various fillings, Apple is very good and Blackberry was the very best! I have cut the sugar in the cheese back to 1/2 cup. White cake mix is good as well. Thanks so much for a new favorite pantry recipe!


10 Ratings

Jan 07, 2015

Very simple, yet 'impressive' looking recipe. Thank you AngieK! Today will be the third time I have made this recipe. I do cut the sugar back to 1/2 cup and use any pie filling that's been on sale (our fav is blackberry). Very addictive, and once you make it, you will crave it.

Nov 02, 2014

Pretty darn good. Hubby just walked by from getting his second helping and I got a "that was good honey" pat on the head. Thanks sweetie. I added almond extract to the cream cheese mix, I really like cherry/almond flavor, and it worked. Yum.

Feb 16, 2015

I loved it. I used strawberry filling though because I wanted something a little different and was delicious. So sweet I can't eat much at once haha

Dec 28, 2014

this is a simple and pretty good recipe. My family like it. The reason for 4 starts is that it is too sweet for us. I reduced the amount of white/brown sugar that the recipe calls for and it is still too sweet. However, it tastes good with a cup of milk.

Jun 04, 2014

This is an amazing recipe!! Thank you for posting. I couldn't resist a scoop of vanilla ice cream on top. I will be making this again and like another reviewer said, will try other fruits as well.

Feb 24, 2015

This recipe is awesome!!! It was quick and easy! Personally, I tweaked the recipe by adding 3/4 cup of sugar and a teaspoon of brown sugar! This was a big hit for my children!!!


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  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 53 g
  • 17%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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