The wonderful King Family has made this cake a few times and before I had to adopt a low-carb lifestyle, I enjoyed this cake immensely. I hope that you enjoy this terrific cake as much as I have.
This cake is always a big hit, and the lovely matriarch of the family has been gracious enough to share her recipe for this lovely cake.
Cake
- 2 cans of crescent rolls
- 4 oz Cream cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 tbsp butter
- 1/3 cup light brown sugar
- 1 tbsp cinnamon (powdered)
Icing
- 1 cup powdered sugar
- 1-2 tbsp skim milk (varies based on the desired consistancy)
- 1/2 tsp vanilla extract
- colored sugar (to add a little pizzazz)
Cake
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Preheat oven to 350F
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Place crescent roll slices around a round pan with the points pointing towards the center and press the seams between the segments.
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Combine cream cheese, powdered sugar, and vanilla in a mixing bowl.
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Distribute the mixture into the pan on top of the crescent rolls.
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Combine butter, brown sugar, and cinnamon in a mixing bowl until crumbly.
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Sprinkle over the mixture previously placed in the pan on top of the crescent rolls.
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Fold the dough over the mixtures.
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Bake for 20-25 minutes. The dough should be golden brown.
Icing
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Mix the powdered sugar, skim milk, and vanilla in a mixing bowl.
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Apply icing to the cake.
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Sprinkle colored sugar on top of the icing if desired.