Step 1: Preheat and Prep

Preheat oven to 350°F (180°C).

Lightly grease an 8×11-inch baking dish (or use a 9-inch square or round dish).

Prepare the Cherries

Wash, pit, and halve the cherries.

In a medium saucepan, combine the cherries, lemon juice, and sugar over medium heat. Stir occasionally.

Thicken the Filling

In a small bowl, whisk together cornstarch and water until fully dissolved (no lumps).

Slowly pour the cornstarch slurry into the cherries, stirring constantly.

Bring the mixture to a gentle boil and cook for 1 minute, just until thickened slightly and glossy.

Remove from heat and pour the cherry mixture evenly into the prepared baking dish.

Make the Topping

In a separate bowl, mix the yellow cake mix with melted butter. Stir with a fork or spoon until you get a crumbly texture.

Tip: It should remain a little floury and loose—this is what creates the crisp topping.

Assemble

Evenly sprinkle the crumble topping over the cherry layer. It’s okay if some cherry filling is still visible.

Do not mix or press down the topping.

Bake

Bake in the preheated oven for 40–45 minutes, or until:

The topping is golden brown

The cherry filling is bubbling around the edges

Tip: To check doneness, lift a section of the topping—if it’s still floury inside, bake for a few more minutes.

Cool and Serve

Let the dump cake cool for 10–15 minutes before serving.

Enjoy warm with vanilla ice cream or whipped cream, and extra fresh cherries if desired.