Yes and no. Its usually butter based dough needing to be kneaded finely and left to rest an hour before use, prefferably pre-baked in pan before adding filling for best result.

You can get it quite quick with a food processor or a kitchenaid mixer, but kneading such a dough by hand and having the time to let rest, flatten with a rolling pin and pre-bake in pan, push pie up a bit in the effort ranking.

So i feel there is real value in quickly putting a pre-flattened doough sheet in a pan, especially if some chemistry can skip the pre-bake step.

So i see the appeal much more for this product over pound cake mix which is just four, sugar, egg and leveling agent.

The EU is only around 2/3 of the population of the continent of Europe.

Is cake mix expensive? Wouldn't powdered milk and egg be cheaper than real eggs? Is it actually more expensive to bake with cake mix than with short shelflife milk and egg?

These companies must be making bank.

I use poundcake as a synonym to spongecake. The ingredients and process are the same, with variations large enough between recipes to accommodate both. (Cupcake, chocolate cake, lemom cake, some apple cakes all use the same basic dough composition too)

Poundcake vary greatly beyond a "pound".

If anything, spongecake is more strictly defined, originally not using leveling agents, relying on the air bubbles introduced in the beating of the eggs.

But thats semantics. Perhaps spongecake is more recognised as the umbrella term.

I have, I even have one on the shelf waiting for the occasion to make it.