Tuesday, October 21, 2008

Cherries and Cream Cake

I found my new favorite product. I have several recipes that I spend extra time on smooshing the crescent rolls together to get one big sheet and here comes Pillsbury to my rescue with one whole sheet. Woohoo I'm so excited! This is a recipe my mom makes and it's a spin on the Cherry-Cheese Crescent Braid Pillsbury has.

Cherries and Cream Cake
8 ounce can refrigerated quick crescent dinner rolls or 1 whole sheet crescents
8 ounce package cream cheese, softened
½ cup sugar
¼ teaspoon almond extract
½ cup all-purpose/unbleached flour
¼ cup brown sugar, packed firmly
3 tablespoons margarine, softened
21 ounce can cherry fruit pie filling
½ cup chopped pecans

Heat oven to 375 degrees F. Separate dough into 2 long rectangles. Place in ungreased 13x9 inch pan; press over bottom to form crust. Seal perforations. Bake for 5 minutes and remove from oven.

In a small bowl, combine cream cheese, sugar and almond extract; blend until smooth. Spread over dough then spoon fruit filling evenly over cream cheese mixture. Lightly spoon flour into measuring; level off. In medium bowl, combine flour, brown sugar and margarine; mix until crumbly. Stir in pecans; sprinkle crumb mixture over fruit filling. Return to oven and bake an additional 25-30 minutes or until golden brown. Cool completely; cut into squares. If desired serve with whipped cream and garnish with pecans and mint.


  1. that looks soo good...cream cheese in a cake makes everything taste so good!

  2. Pretty cake! My boys are on a cherry kick these days, so they'd go nuts for this!

  3. The cake is beautiful. I sent votes your way.