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Cherry Crescent Coffee Cake

 Cherry Crescent Coffee Cake
A can of pie filling and a few tubes of crescent rolls help me assemble this sweet treat. It's the perfect addition to hot cups of coffee and good conversation.—Valerie Belley, St. Louis, Missouri
12 ServingsPrep: 25 min. Bake: 15 min.


  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar, divided
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 can (21 ounces) cherry pie filling
  • 2 to 3 teaspoons milk


  • In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar
  • until smooth. Beat in egg and vanilla just until combined; set
  • aside.
  • Unroll crescent dough and separate into triangles. Set four triangles
  • aside. Place remaining triangles on a greased 14-in. pizza pan,
  • forming a ring with wide ends facing outer edge of pan and pointed
  • ends toward the center; leave a 3-in. hole in the center. Lightly
  • press seams together.
  • Spread cream cheese mixture over dough to within 1/2 in. of edges.
  • Top with pie filling to within 1/2 in. of cream cheese edges. Cut
  • reserved triangles into thirds, starting at the wide end and ending
  • at the point. Arrange over pie filling with points facing outer edge
  • of pan, forming spokes. Press ends at center and outer edges to
  • seal.
  • Bake at 375° for 15-20 minutes or until golden brown. Cool on a

2 of 2

Cherry Crescent Coffee Cake (continued)

Directions (continued)

  • wire rack. Combine remaining confectioners' sugar and enough milk to
  • achieve drizzling consistency; drizzle over coffee cake. Yield: 12
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 234 calories, 11 g fat (5 g saturated fat), 39 mg cholesterol, 219 mg sodium, 29 g carbohydrate, trace fiber, 4 g protein.