Introduction
If you’re craving a show-stopping dessert that feels indulgent yet effortless, meet your new favorite sweet treat: the 5-Ingredient Limoncello Ricotta Dump Cake. This gorgeous golden bundt cake packs a citrusy punch, creamy ricotta pockets, and an irresistibly tender crumb—all with minimal effort. Forget beating butter or separating eggs—this cake relies on the magic of a “dump” method where simple ingredients layer and transform in the oven. Whether you’re hosting brunch, planning a springtime celebration, or just looking for a cozy night-in treat, this Limoncello Ricotta Cake checks all the boxes: fast, fabulous, and full of lemony love.
Why You’ll Love This Recipe
This Limoncello Ricotta Dump Cake isn’t just easy; it’s practically foolproof. With just five main ingredients, there’s no need for a mixer or culinary degree. The lemon cake mix gives the structure and flavor, while the ricotta melts into lush creamy puddles throughout the bake. The real star, however, is the Limoncello—a vibrant Italian liqueur that infuses the cake with brightness and depth. Baking in a bundt pan gives the cake height and a stunning ring shape, making it ideal for entertaining. Bonus? There’s no glaze or frosting needed—just a snowy dusting of powdered sugar that looks elegant and enhances every bite.
Ingredients
- 1 (15.25 oz) box lemon cake mix
- 1 cup whole-milk ricotta cheese
- 1 cup Limoncello liqueur
- 1 cup water
- ½ cup powdered sugar (for dusting)
Necessary Tools
- 10″ bundt pan (or 9×3″ tube pan)
- Measuring cup
- Whisk or spoon (for mixing liquid)
- Nonstick spray with flour or butter + flour for greasing
- Wire cooling rack
- Skewer or toothpick for doneness test
- Fine mesh sieve for powdered sugar dusting
Ingredient Swaps and Additions
Want to make this cake your own? Try these simple tweaks:
Substitutions:
- Swap Limoncello with lemon juice + lemon zest for an alcohol-free version (use 1/2 cup juice + 1/2 cup water).
- Use light ricotta for a lower-fat option.
- Replace lemon cake mix with vanilla or white cake mix and add 1 tsp of lemon extract.
Additions:
- Mix 1/4 cup poppy seeds into the cake mix for a lemon-poppyseed twist.
- Add fresh blueberries to the ricotta layer for bursts of fruity flavor.
- Fold in finely chopped fresh basil or thyme for a herbal edge.
Step-by-Step Instructions
1. Prep the Pan & Oven
Preheat your oven to 350°F (175°C). Grease your bundt or tube pan generously—use a baking spray with flour or coat with butter and then dust with flour to prevent sticking. Set aside.
2. Layer the Cake Mix
Empty the entire box of dry lemon cake mix into the prepared pan. Smooth the top to create an even layer. Important: do not prepare the cake mix as directed on the box. Skip the eggs, oil, and water.
3. Add the Ricotta
Using a tablespoon, drop heaping spoonfuls of ricotta over the dry mix. It doesn’t have to be perfect. The goal is to create little ricotta islands that melt into the cake during baking.
4. Dump the Liquid
In a measuring cup, whisk together 1 cup of Limoncello and 1 cup of water. Slowly and evenly pour this mixture over the cake mix and ricotta. Try to pour it in a way that touches all parts of the pan to ensure even absorption.
5. Bake
Place the pan on the center oven rack. Bake for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and puffed. Insert a skewer halfway into the cake (avoid ricotta spots); it should come out with just a few moist crumbs.
6. Rest & Invert
Let the cake cool in the pan for 10 minutes to allow the structure to set. Then invert it onto a serving plate or cake stand. Let it cool for an additional 15–20 minutes before serving warm.
7. Finish & Serve
Dust the top generously with powdered sugar using a fine sieve. For a decorative touch, add lemon slices or edible flowers around the base.
Pro Tips for Success
- Generously grease the pan to prevent sticking, especially in the nooks of a bundt mold.
- Don’t overbake: This cake should be moist. Check for doneness starting at 45 minutes.
- Use good-quality Limoncello for the best flavor—it makes a difference!
- Let it rest before cutting. The steam continues to finish the bake, and you’ll get cleaner slices.
- Want extra flair? Add a light lemon glaze using powdered sugar and Limoncello.
Serving Suggestions
This cake is beautiful on its own, but here are some delicious ways to serve it:
- With a scoop of vanilla or lemon gelato
- Topped with macerated strawberries and mint
- Alongside a shot of chilled Limoncello
- With a drizzle of raspberry coulis
- At brunch with iced tea or Prosecco
Storing and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To serve warm, microwave individual slices for 10–15 seconds.
To freeze, wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight, then let it come to room temp or warm gently before serving.
Nutritional Information (Per Slice, based on 12 servings)
- Calories: 290 kcal
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Sugar: 25g
- Protein: 5g
- Sodium: 270mg
- Alcohol content after baking: minimal
FAQs
1. Can I make this cake ahead of time? Yes! It’s even better the next day. Just store it covered and dust with powdered sugar right before serving.
2. Is it safe for kids? Most of the alcohol cooks off, but if you’re concerned, substitute the Limoncello with lemon juice and water.
3. Can I use a different kind of pan? Yes, a 9×13″ pan works, but you may need to reduce baking time slightly.
4. How strong is the Limoncello flavor? It’s noticeable but not overpowering. The sweetness of the cake mix and ricotta balances it beautifully.
5. Can I add frosting or glaze? Absolutely! A lemon glaze made with powdered sugar and Limoncello is a great option.
Conclusion
Whether you’re a seasoned baker or a total novice, this Limoncello Ricotta Dump Cake will wow your guests and your taste buds. With only five ingredients and practically no cleanup, it’s a dessert you’ll find yourself making again and again. The flavors are fresh, the texture dreamy, and the presentation absolutely stunning. Give it a try and discover how a simple “dump” method can produce extraordinary results.
5-Ingredient Limoncello Ricotta Dump Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 10″ bundt or 9×3″ tube pan with baking spray or butter and flour. Set aside.
- Pour the dry lemon cake mix directly into the prepared pan. Smooth into an even layer. Do not prepare as directed on the box.
- Drop spoonfuls of ricotta cheese evenly over the cake mix. No need to spread—it will melt during baking.
- In a measuring cup, mix 1 cup Limoncello and 1 cup water. Slowly pour over the cake mix and ricotta to evenly moisten the surface.
- Bake for 45–55 minutes, until golden brown and set. A skewer inserted (avoiding ricotta) should come out with a few moist crumbs.
- Cool in the pan for 10 minutes. Then invert onto a serving plate and let cool another 15–20 minutes before serving.
- Dust with powdered sugar using a fine sieve. Garnish with lemon slices or edible flowers if desired. Slice and serve!
