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Preheat and Prepare:
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan thoroughly to ensure easy removal of the cake.
Layer the Cherries:
Spread the cherry pie filling evenly over the bottom of the greased pan.
Shuffle the cherries to distribute them evenly, making sure each slice gets a fair share of cherries.
Prepare dry ingredients:
In a large bowl, combine all-purpose flour, granulated sugar, cocoa, baking soda and salt. Mix well to ensure even distribution.
Combine wet ingredients:
In a separate bowl, whisk together water, canola or vegetable oil, white vinegar and vanilla extract until well combined.
Combines wet and dry ingredients:
Add wet mixture to dry ingredients all at once. Stir until moistened. Avoid overmixing to keep cake tender.
Pour and bake:
To batter over cherries in prepared pan.
Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve:
Let cake cool in pan for about 10 minutes.
Run a knife around the edges to loosen the cake, then invert it onto a serving platter.
Let the cake cool completely before slicing and serving.
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