Lemon Cream Cheese Dump Cake—4 Simple Ingredients

Lemon Cream Cheese Dump Cake—4 Simple Ingredients

We love any dessert that has lemon in it, and we’re happy if it’s easy to put together. All our needs are

met with this cream cheese cake. How about a lemon? Please look. What about cheese? Look again.

Something that requires fewer than five ingredients and is ready in ten minutes. Look again.

Why wait any longer? This dessert is perfect for any occasion. Go to your store and collect everything

we need.

Adding these four ingredients to your meals, or even just adding them, requires a certain skill. First,

cover the bottom of the plate with a slice of lemon. Then sprinkle the other half of the cake on top.

The fun part starts now; To ensure your cake is well mixed, cut the cheese into cubes and chop the

butter finely. Once the cake filling is added, spread the cream cheese over the surface. Finally, sprinkle

the rest of the cake on top. Then, use the melted butter to cover the cake. Cover almost the entire

cake, if not the entire cake, and distribute it evenly on top.

The next step is to place the baking dish in the oven. As the bread bakes, the melted butter will seep

into the dry dough, adding moisture and flavor. After baking, you have a sweet and sour dessert with

a creamy cheese filling that complements the lemon flavor.

You really believe these things are true, they are incredible! If you’ve ever made donuts, you know you

have to believe in the magic of the process.

Lemon Cream Cheese Dump Cake—4 Simple Ingredients

Ingredients

lemons, one of which was 16 oz. can

Fifteenth cup egg yolk mixture

4 ounce cream cube chemical

-1/2 cup or 1 stick salt

Instructions:

Prepare a baking dish with little or no oil pressure sprayer and heat to 350°F. Place in oven. Before

pouring the oil, be sure to rub the lemon slices into the corners of the oil.

Spread cream cheese over half of the cake and cover with remaining cake mixture.

Brush the cake tins well with a spoonful of oil, making sure most of the wrappers cover the small

pieces of paper.

Bake in the baking dish for 35 to 40 minutes until a toothpick comes out from the middle.

After removing from the oven, let it cool for fifteen to twenty minutes.

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