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!

Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.

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  • 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.

Cook's Note:

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

Nutrition Facts

454 calories; protein 4.7g 10% DV; carbohydrates 53g 17% DV; fat 25.2g 39% DV; cholesterol 54.3mg 18% DV; sodium 413.8mg 17% DV. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2014
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! Read More
(60)

Most helpful critical review

Rating: 3 stars
05/04/2018
MUCH too sweet! Remember....the cherry pie filling AND the cake mix all have sugar in them........so you don't need to add any more!! I made this using only 1/2 cup of Splenda (being a diabetic) and a Lemon cake mix (didn't have a golden on hand) - but followed the rest of the recipe exactly. Still too sweet. It would be really good with a lot less sugar. You don't need the brown sugar either! I only used 1 tsp. of cinnamon because hubby doesn't like a lot.....but 2 tsp. as called for would have been fine! Otherwise it was easy and quick but a bit expensive when you figure out the cost of cherry pie filling 2 pkgs. of cream cheese and cake mix not to mention the butter! Read More
(6)
87 Ratings
  • 5 star values: 58
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/25/2014
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! Read More
(60)
Rating: 5 stars
06/07/2014
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! Read More
(52)
Rating: 5 stars
01/07/2015
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. Read More
(14)
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Rating: 5 stars
07/19/2016
Second time that I made this I used cherry pie filling and a chocolate cake mix. Even though as a rule we prefer blackberries to cherries the combination of cherries and chocolate made a fabulous dessert! I will definitely make this again. I did use only half of the amount of sugar called for in the recipe and I added two tablespoons of butter to the cream cheese and sugar mixture. Read More
(8)
Rating: 5 stars
12/02/2016
Loved this. A lot of people said it was too sweet. It was perfect the way I did it. I did not use canned pie filling. They are so fake. I hate canned pie filling because they are also too sweet!!! Wow how about that! I used canned black cherries. One can. I did add the juice as well for more flavor. I didn't change anything else. It was fantastic!!! Read More
(8)
Rating: 5 stars
11/02/2014
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. Read More
(7)
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Rating: 5 stars
07/15/2017
it was so delicious everyone loved it. I will most definitely be making this again. I did read a few of the reviews and most of them said it was too sweet so I eliminated the sugar all together. (not the brown sugar I did use that) I did have a can of coconut condensed milk opened from another recipe I baked so I mixed that in with the cream cheese. Probably 3 tablespoons. Everyone told me that it was just perfect the way I made it. Read More
(7)
Rating: 3 stars
05/04/2018
MUCH too sweet! Remember....the cherry pie filling AND the cake mix all have sugar in them........so you don't need to add any more!! I made this using only 1/2 cup of Splenda (being a diabetic) and a Lemon cake mix (didn't have a golden on hand) - but followed the rest of the recipe exactly. Still too sweet. It would be really good with a lot less sugar. You don't need the brown sugar either! I only used 1 tsp. of cinnamon because hubby doesn't like a lot.....but 2 tsp. as called for would have been fine! Otherwise it was easy and quick but a bit expensive when you figure out the cost of cherry pie filling 2 pkgs. of cream cheese and cake mix not to mention the butter! Read More
(6)
Rating: 5 stars
06/19/2016
It was so simple and delicious. I did cut back the sugar to 3/4C like other recommended. It was still sweet and perfect. I also added lemon instead of vanilla for a cherry lemon spin. I can't wait to mix and match flavors in the future. Read More
(3)