Hello, dear readers! Today, I’ll be sharing a recipe that’s close to my heart and a total crowd-pleaser – our “Delightful Cherry Cream Cheese Cake“. This luscious, layered dessert is the perfect blend of tangy cherries and rich cream cheese, encased in a sweet, moist cake.
The “Cherry Cream Cheese Cake” holds a special place in our family gatherings. It’s my little one’s favorite, and it’s always a joy to watch her eyes light up when I take it out of the oven. Every bite is a delightful surprise with the tangy cherries and creamy cheese – it’s the highlight of our cozy family dinners.
Serving of Cherry Cream Cheese Dump Cake
Why This Cherry Cream Cheese Dump Cake ?
The beauty of this Cake lies in its simplicity and flavor profile. The tartness of the cherries balances the richness of the cream cheese, and the yellow cake brings it all together with a hint of sweetness. It’s a breeze to prepare and a pleasure to devour!
Ingredients:
- Cooking spray (like Pam®)
- 1 pack of refrigerated crescent rolls (approx. 227g or 8 oz., like Pillsbury® Grands! Big and Flaky)
- 2 packs of cream cheese, softened (about 450g or 16 oz. in total)
- 200g (1 cup) white sugar
- 1 tsp vanilla extract
- 3 tbsp brown sugar
- 2 tsp ground cinnamon, divided
- 1 can of cherry pie filling (approx. 340g or 12 oz.)
- 1 pack of yellow cake mix (approx. 524g or 18.5 oz., like Duncan Hines®)
- 170g (¾ cup) unsalted butter, cut into 1/4” pieces
How to Make Cherry Cream Cheese Dump Cake ?
Preheat your oven to 325 degrees F (165 degrees C). Grease a 9 x 13-inch glass baking dish with cooking spray.
Unroll the crescent rolls into the prepared dish, pinching the seams together.
In a bowl, mix together the cream cheese, white sugar, and vanilla extract. Spread this mixture over the crescent roll dough. Sprinkle brown sugar and 1 tsp of cinnamon over the cream cheese layer.
Pour the cherry pie filling over the brown sugar, then sprinkle the yellow cake mix over it. Arrange the butter pieces on top and sprinkle the remaining 1 tsp of cinnamon. Wrap the bottom of the baking dish with a piece of aluminium foil to prevent the rolls from burning.
Bake for about 1 hour or until cooked through. Allow the cake to cool for at least 15 minutes before serving.
Notes:
You can experiment with other fruit fillings for this “Cherry Cream Cheese Cake”. Peach or blueberry would also taste delightful!
So there you have it – an irresistible dessert that’s easy to make and delightful to eat. Give this Delightful Cake a try, and bring a piece of our family tradition to your dinner table.
For more delicious recipes like this one, visit our website at jevibe.com
Serving of Cherry Cream Cheese Dump Cake
Frequently Asked Questions:
Can I use homemade cherry pie filling for this recipe?
Definitely! Homemade cherry pie filling will add an extra touch of love to this recipe.
Can I use a different kind of cake mix?
Yes, you can experiment with other cake mix flavors. However, the yellow cake mix adds a certain sweetness that balances out the tartness of the cherries and the richness of the cream cheese.
Can this Cherry Cream Cheese Dump Cake be made ahead of time?
Yes, you can prepare the cake a day ahead. Just be sure to refrigerate it and bake it before serving.
Delightful Cherry Cream Cheese Cake
Ingredients
- Cooking spray like Pam®
- 1 pack of refrigerated crescent rolls approx. 227g or 8 oz., like Pillsbury® Grands! Big and Flaky
- 2 packs of cream cheese softened (about 450g or 16 oz. in total)
- 200 g 1 cup white sugar
- 1 tsp vanilla extract
- 3 tbsp brown sugar
- 2 tsp ground cinnamon divided
- 1 can of cherry pie filling approx. 340g or 12 oz.
- 1 pack of yellow cake mix approx. 524g or 18.5 oz., like Duncan Hines®
- 170 g ¾ cup unsalted butter, cut into 1/4” pieces
Instructions
- Preheat your oven to 325 degrees F (165 degrees C). Grease a 9 x 13-inch glass baking dish with cooking spray.
- Unroll the crescent rolls into the prepared dish, pinching the seams together.
- In a bowl, mix together the cream cheese, white sugar, and vanilla extract. Spread this mixture over the crescent roll dough. Sprinkle brown sugar and 1 tsp of cinnamon over the cream cheese layer.
- Pour the cherry pie filling over the brown sugar, then sprinkle the yellow cake mix over it. Arrange the butter pieces on top and sprinkle the remaining 1 tsp of cinnamon. Wrap the bottom of the baking dish with a piece of aluminium foil to prevent the rolls from burning.
- Bake for about 1 hour or until cooked through. Allow the cake to cool for at least 15 minutes before serving.
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