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2 hours
Prep: 20 minutes
Cook: 40 minutes
640 calories per serving view nutrition facts
1 cake
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| 1 | pound | bread dough | frozen |
| 21 | ounces | cherry pie filling | |
| 1/2 | cup | raisins, seedless | |
| 8 | ounces | cream cheese | |
| 1/3 | cup | sugar | granulated |
| 1/4 | cup | milk, skim | |
| 2 | tablespoons | flour, unbleached all-purpose | |
| 1/4 | teaspoon | almond extract | |
| 1/2 | cup | flour, unbleached all-purpose | |
| 1/4 | cup | brown sugar | packed |
| 3 | tablespoons | margarine | cold |
On a lightly floured surface, roll dough to a 13x9 inch rectangle.
Place in prepa red 13x9 inch pan.
Cover and let rise double in size, 1 hour.
In a mixing bowl, c ombine cherry pie filling and raisins.
Spread evenly over dough.
In a another m ixing bowl, combine cream cheese, granulated sugar, milk, 2 tablespoons flour, and almond extract.
Pour mixture over cherry mixture. In a small mixing bowl, combine remaining flour, and brown sugar.
Cut in margarine until mixture resembl es coarse crumbs.
Sprinkle mixture ov er cream cheese layer.
Bake in a 350 degrees F. oven for 40 minutes.
| % Daily Value* | |
| Total Fat 29.0g | 45% |
| Saturated Fat 14.0g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 322mg | 13% |
| Total Carbohydrate 89.0g | 30% |
| Dietary Fiber 2.0g | 8% |
| Sugars 28.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 29% | Vitamin C | 10% | |
| Calcium | 10% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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