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GingerScraps Gallery Rules & Guidelines
🚨 NEW GUIDELINES STARTING MAY 1, 2025 🚨
Welcome to the GingerScraps Gallery! We're so happy to have you sharing your beautiful layouts with us. We have a shiny new gallery/forum and with that comes some updated rules. To keep our gallery organized, enjoyable, and fair for everyone, please take some time to READ & FOLLOW ALL THE RULES. Thank you!!
2025-JUNE-RECIPE-CARD-CHLNG--RS.jpg
- Links, Credits & Journaling
- Name: 2025 JUNE RECIPE CARD CHLNG
Date: 6-7-2025
Kit: 2025 JUNE RECIPE CARD CHLNG FREEBIE by
LET ME SCRAPBOOK
Font: Anteater
Program: Photoshop Elements 2020
Challenge: 2025 JUNE RECIPE CARD CHLNG
Journaling:
Lemon Dump Cake
Ingredients
2 12 oz jars lemon pie filling or lemon curd
8 ounces cream cheese softened
1 large egg
¼ cup granulated sugar
1 15.25 oz box lemon cake mix
½ cup butter
Steps
Preheat the oven to 350°F.
Spread the lemon pie filling into the bottom of a 9×13-inch baking dish.
In a medium mixing bowl, beat the cream cheese, egg, and granulated sugar
with an electric mixer until smooth. Drop spoonful’s of the cream
cheese mixture over the lemon pie filling.
Sprinkle the dry cake mix evenly over the pie filling and cream cheese layer.
Slice thin pats of butter and place evenly over the top of the dry cake mix.
Bake the dump cake for 40 minutes or until the top is turning
golden brown. Remove the cake from the oven and allow to
rest for 15 minutes at room temperature before serving.