Cherry Cream Cheese Dump Cake

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

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.

Step 2

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

Step 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.

Step 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.

Step 5

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

Cook's Note:

If you have any leftover crescent rolls when unrolling into the baking dish, cut to fit around the edges if desired.

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