Free-N-Fun Christmas

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Cherry Candy Cane Coffee Cake

It’ll be hard to tell if it is the excitement of Santa or the delicious smell of this cake that stirs your troop awake.

Ingredients

  • 3 (8 ounce) Packages Refrigerated Crescent Roll Dough
  • 21 Ounce Can Cherry Pie Filling
  • 8 oz. Cream Cheese
  • 1/4 Cup Powdered Sugar
  • 1 Egg
  • 1/2 tsp. Vanilla or Almond Extract
  • (Makes two candy cane coffee cakes.)

Instructions

  1. Preheat oven to 350 degrees.
  2. Unroll crescent dough and arrange 1 1/4 packages of the crescent dough into a candy cane for each coffee cake.
  3. Lightly flour and roll out the seams.
  4. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
  5. Cut the remaining dough into 1 1/2” strips. Arrange over filling evenly in a diagonal stripe pattern. Press ends to seal outer edges. Bake 25-30 minutes or until golden brown. Cool slightly.
  6. Sprinkle with powdered sugar.

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