With the rise of convenience foods like cake mixes being marketed to housewives, Dump cakes, known for their ease of preparation, gained popularity in America during the 50s and 60s. Duncan Hines, a leading boxed cake mix company, began publishing dump cake recipes in the 80s, further solidifying their popularity.
This citrusy and sweet dump cake recipe is perfect for a spring potluck or family gathering. #easterdesserts
LEMON DUMP CAKE
1 (22 ounce) can lemon pie filling
1 (15.25 ounce) package lemon cake mix
1 (8 ounce) package cream cheese, cubed
1/2 cup butter, cut into small tabs
2 cups heavy whipping cream + 2 tbsp. powdered sugar
Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
Spread the lemon pie filling onto the bottom of the baking dish in an even layer with a spatula.
Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer. Bake in until the topping is browned and the cake mix powder has absorbed,, 35 to 45 minutes.
In a mixing bowl add heavy whipping whipping cream and powdered sugarr. Beat with an electric mixer until stiff peaks form. Serve dump cake topped with whipped cream.
#vintagerecipes #dumpcake #springtime #lemonydesserts