We probably all have a recipe for a “dump cake” inherited from our mom, grandma, or favorite auntie. There are good reasons this cake style has endured the test of time.

The original concept of a "dump cake" can be traced back to a 1924 cookbook, though the modern, no-mix version gained widespread popularity in the 1950s with the advent of boxed cake mixes. This method was embraced for its simplicity, especially in Southern community cookbooks and newspaper articles across the U.S. during the 1960s and 70s.

This cake’s name comes from its preparation method, which requires minimal effort, no measuring cups (beyond the initial ingredients), and no extra mixing bowls or electric mixers. It’s all about layering, and the layers are crucial:

Layer 1: Fruit Base: Canned or fresh fruit or pie filling (like cherry, peach, or pineapple) is spread on the bottom of a 9x13 inch baking dish.

Layer 2: Dry Mix: A dry box of cake mix (yellow, white, or chocolate) is sprinkled evenly over the fruit.

Layer 3: Fat: Pats of butter or a layer of melted butter is placed on top of the dry mix.

During baking, the moisture from the fruit filling hydrates the cake mix, and the melting butter creates a buttery, golden-brown, crusty topping, similar to a cobbler. The key is to not stir the ingredients to achieve the intended texture and layers.

History shows people LOVE this cake style first and foremost because of how easy it is to make. They are one of the simplest desserts to prepare, often taking less than 20 minutes of prep time.

Then there’s its versatility. The basic recipe is highly customizable, working well with a variety of fruit fillings, cake mix flavors, and add-ins (consider crushed Oreos or other cookies, cream cheese, and nuts).

Lastly, it’s one of the best comfort foods around. Dump cakes offer a warm, gooey, homemade comfort food experience, especially when served à la mode with vanilla ice cream or loads of sweetened whipped cream.

Drooling yet? Me too. Let’s make one this week. And in case you’ve yet to inherit a dump cake recipe, here’s one to get you started (it requires just 10 minutes of prep, too). If you like lemon, you’ll love this cake!

Lemon Dump Cake

Ingredients:

nonsticking cooking spray
1 (21-ounce) can lemon pie filling
1 box 2-layer-size white (vanilla) cake mix or yellow
1 (4-ounce) package cream cheese cut into 18 pieces
1/2 teaspoon poppy seeds (optional)
3/4 cup butter thinly sliced
sweetened whipped cream or vanilla ice cream for serving

Directions:

1. Preheat oven to 350°F.

2. Coat a 3-qt. rectangular baking dish with nonstick spray. Spread lemon pie filling in the bottom of the prepared baking dish.

3. Arrange small pieces of cream cheese over the pie filling.

4. Sprinkle the cake mix over the cream cheese.

5. Top with poppy seeds (if using).

6. Place butter slices evenly over the cake mix.

7. Bake 35 to 40 minutes or until browned.

8. Let cool 15 minutes before serving.

9. Top servings with whipped cream or ice cream.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.