Free-N-Fun Christmas


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.


  • 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.)


  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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