Lemon Ricotta Dump Cake

This Lemon Ricotta Dump Cake is a bright, creamy, and effortless dessert that combines the zesty tang of lemon with the smooth richness of ricotta cheese. I love how it comes together in minutes using simple pantry ingredients—no mixing bowls or special tools required.

Why I Love This Recipe

I love how easy this cake is to prepare—there’s no need to stir, mix, or fuss. I just layer everything right into the pan. The ricotta adds a luxurious texture, while the lemon flavor keeps it light and refreshing. It’s the kind of dessert I can make for last-minute guests or a casual weekend treat that still feels special.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (15.25 oz) box lemon cake mix

• 1 cup whole-milk ricotta cheese

• 1 cup lemon juice mixed with water (½ cup each)

• 1 cup water

• ½ cup powdered sugar (for dusting)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan or a 9×3-inch tube pan.

2. Pour the dry lemon cake mix evenly into the prepared pan.

3. Spoon dollops of ricotta cheese over the cake mix, spacing them throughout.

4. In a measuring cup, combine ½ cup lemon juice and ½ cup water. Slowly pour this mixture over the cake and ricotta.

5. Bake for 45 to 55 minutes, until the top is golden brown and a skewer inserted (avoiding ricotta pockets) comes out mostly clean.

6. Let the cake cool in the pan for 10 minutes, then invert it onto a plate and let it cool an additional 15–20 minutes.

7. Dust with powdered sugar just before serving.

Servings and Timing

• Servings: 12

• Preparation Time: 10 minutes

• Baking Time: 45–55 minutes

• Total Time: About 1 hour

Variations

• Vanilla Version: I sometimes use a vanilla or white cake mix and add lemon zest for a softer citrus touch.

• Berry Twist: I like folding in fresh blueberries or raspberries with the ricotta layer for extra sweetness and color.

• Coconut Flavor: Sprinkling shredded coconut on top before baking gives it a tropical edge.

• Herb Accent: A little finely chopped basil or mint in the lemon-water mix adds a fresh herbal note.

Storage/Reheating

• Room Temperature: I store the cake in an airtight container for up to 2 days.

• Refrigeration: For longer freshness, I keep it in the fridge for up to 5 days. A quick 15-second zap in the microwave brings it back to life.

• Freezing: I wrap it well and freeze for up to 3 months. I thaw overnight in the fridge before serving.

FAQs

Can I make this cake without lemon juice?

Yes, I can substitute the lemon juice with orange juice or just use plain water and add lemon extract for flavor.

What kind of ricotta works best?

I prefer whole-milk ricotta for its richness, but low-fat ricotta works too—it just won’t be as creamy.

Can I use a regular cake pan?

Yes, I can use a 9×13-inch pan instead of a bundt pan. The baking time might be slightly shorter, so I check it around the 40-minute mark.

Is this cake sweet or tart?

It’s perfectly balanced. The lemon adds brightness without being too tart, and the cake mix keeps everything sweet and mellow.

Do I need to refrigerate leftovers?

Yes, if I’m storing it for more than two days. Otherwise, keeping it covered on the counter is fine for short-term freshness.

Conclusion

This Lemon Ricotta Dump Cake is the kind of recipe I turn to when I want something easy, delicious, and just a little different. With minimal effort and maximum flavor, it’s a dependable go-to that never fails to impress. Whether I serve it for brunch, dessert, or a casual get-together, it always gets rave reviews.