Limoncello Ricotta Dump Cake

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Must-Try 5-Ingredient Limoncello Ricotta Dump Cake – Bright, Creamy & Blissfully Easy

A lemony, boozy twist on classic dump cake—this ricotta-infused dessert is light, luscious, and perfect for warm-weather gatherings.

Introduction: A Taste of Summer in Every Slice

Some desserts are more than just sweet treats—they’re memories in the making. This Limoncello Ricotta Dump Cake is one of those recipes. With just five ingredients, it delivers a burst of citrus, a creamy texture from ricotta, and a subtle kick of limoncello that makes it feel like a vacation in every bite.

Whether you’re hosting brunch, lounging on the patio, or bringing dessert to a potluck, this cake is guaranteed to impress. It’s light, tangy, and just indulgent enough to feel special—without requiring hours in the kitchen.

## Ingredients Breakdown

Let’s take a closer look at what makes this cake so magical:

Base Ingredients:

  • Lemon cake mix (1 box)
    The shortcut that makes this recipe so easy—bright, sweet, and citrusy.
  • Ricotta cheese (1 cup)
    Adds creaminess and a subtle tang—balances the sweetness beautifully.
  • Limoncello liqueur (1 cup)
    Infuses the cake with vibrant lemon flavor and a hint of sophistication.
  • Water (1 cup)
    Helps hydrate the mix and balance the richness.
  • Powdered sugar (½ cup)
    Adds a delicate sweetness and finishes the cake with a soft, snowy dusting.

Optional: Add lemon zest or a splash of vanilla for extra depth.

## Equipment Needed

  • Mixing bowl
  • Whisk or spatula
  • Measuring cups and spoons
  • 9×13-inch baking dish
  • Oven
  • Sifter or fine mesh strainer (for powdered sugar)

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Mix the Batter

In a large bowl:

  • Combine 1 box lemon cake mix, 1 cup ricotta cheese, 1 cup limoncello, and 1 cup water.

Whisk until smooth and well blended.

Tip: Don’t overmix—just enough to combine.

### Step 3: Pour & Bake
Pour batter into prepared baking dish.

Smooth the top with a spatula.

Bake for 35–40 minutes, until:

  • Top is golden
  • Center is set
  • Toothpick comes out clean

Let cool in pan for 15–20 minutes.

Step 4: Finish & Serve

Once cooled:

  • Dust with ½ cup powdered sugar using a sifter or fine mesh strainer.

Slice and serve.

Yields:

  • 12–16 servings

Presentation Tip: Garnish with lemon zest, fresh berries, or mint sprigs for extra flair.

## Serving Suggestions

Perfect for:

  • Spring and summer gatherings
  • Brunch buffets
  • Garden parties
  • Light dessert after dinner

Pair with:

  • Sparkling wine or iced limoncello
  • Fresh fruit salad
  • Whipped cream or vanilla gelato

Tip: Serve chilled or at room temperature for best texture.

Variations to Try

Want to make it your own? Try these delicious twists:

Berry Burst

Fold in fresh raspberries or blueberries before baking.

Coconut Lemon

Add shredded coconut to the batter and top with toasted flakes.

White Chocolate

Sprinkle white chocolate chips over the top before baking.

Alcohol-Free Version

Replace limoncello with lemon juice and a splash of vanilla.

## Storage and Make-Ahead Tips

  • Make-Ahead: Bake up to 1 day in advance. Dust with sugar just before serving.
  • Refrigerate: Store leftovers in airtight container for up to 4 days.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw in fridge.

Tip: Warm slices slightly before serving or enjoy chilled.

## Nutrition Notes (Per Serving, ~1 of 16)

  • Calories: ~210
  • Protein: ~3g
  • Carbohydrates: ~28g
  • Fat: ~9g
  • Sugar: ~18g
  • Sodium: ~180mg
  • Fiber: ~1g

This cake is:

  • Light and lemony
  • Creamy and sweet
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Limoncello Ricotta Dump Cake is more than just a dessert—it’s a celebration of simplicity, sunshine, and sweet moments. Whether you’re baking for a crowd or just treating yourself, it’s guaranteed to impress and satisfy.

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