5-Ingredient Limoncello Ricotta Dump Cake
Bright, zesty, and effortlessly delicious—this no-mixer cake combines creamy ricotta, tangy limoncello, and a golden crumb topping for a dessert that tastes like sunshine!
Ingredients
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1 box (15 oz) lemon cake mix (or vanilla + 1 tbsp lemon zest)
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1 cup whole-milk ricotta cheese
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½ cup limoncello liqueur (or sub ¼ cup lemon juice + ¼ cup water)
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½ cup (1 stick) butter, melted
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¼ cup powdered sugar (for dusting)
(Optional: Add ½ cup white chocolate chips or blueberries for extra flair!)
Instructions
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Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Dump the Batter:
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In a bowl, whisk ricotta and limoncello until smooth.
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Sprinkle dry cake mix evenly over the ricotta mixture. Do not stir.
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Drizzle melted butter on top (resist mixing—it creates magic layers!).
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Bake: 35–40 minutes until golden and bubbly at the edges.
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Serve: Dust with powdered sugar while warm.
Why You’ll Love It
🍋 Zesty & Creamy: Ricotta keeps it moist; limoncello adds adult-friendly zing.
⏳ 5-Minute Prep: Literally dump and bake.
🍨 Pair It: Serve with whipped cream or vanilla ice cream.
Pro Tip: For a non-alcoholic version, use 1/3 cup lemon curd + 3 tbsp milk instead of limoncello.
Need a gluten-free swap or a berry variation? Just ask! 😊
