Here’s a bright, tangy, and ridiculously easy 5-Ingredient Limoncello Ricotta Dump Cake — a semi-homemade dessert with rich Italian flair! It’s lemony, creamy, and only takes a few minutes to throw together. Perfect for spring, summer, or anytime you want something that tastes fancy but is zero effort.
🍋 5-Ingredient Limoncello Ricotta Dump Cake
Serves: 8–10
Prep Time: 10 minutes
Bake Time: 45–50 minutes
🧈 Ingredients
-
1 box lemon cake mix (15.25 oz)
-
1 (15 oz) container ricotta cheese
-
1/2 cup Limoncello liqueur (or sub with lemon juice + zest for non-alcoholic version)
-
1/2 cup (1 stick) unsalted butter, melted
-
1 (21 oz) can lemon pie filling or lemon curd (or use 1.5 cups homemade)
👩🍳 Instructions
-
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish or line with parchment. -
Dump the lemon pie filling into the bottom of the dish and spread evenly.
-
Spoon the ricotta on top of the filling. Drizzle the Limoncello over the ricotta layer (don’t mix — let it sink and flavor everything).
-
Sprinkle the dry cake mix evenly over the top. Do not stir.
-
Pour melted butter evenly over the dry cake mix, trying to cover as much as possible.
-
Bake for 45–50 minutes, or until the top is golden and bubbly. The center should be mostly set.
-
Cool slightly before serving warm or chilled. Dust with powdered sugar or top with whipped cream if you like!
🍰 Optional Add-Ons:
-
Fresh berries (blueberries or raspberries work great)
-
Lemon zest on top
-
Scoop of vanilla gelato or mascarpone cream
💡 Tips:
-
For a booze-free version, sub the Limoncello with 1/4 cup fresh lemon juice + zest of one lemon.
-
You can swirl the ricotta into the lemon filling slightly for a more marbled look.
-
Store leftovers in the fridge — it’s even better the next day!
Want a gluten-free or from-scratch cake mix alternative? Happy to help!