Combine brown sugar, 1/3 cup cocoa, and 2 cups hot water in an ungreased 11 x 7–inch glass or ceramic baking dish, stirring until sugar dissolves.
Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk. Add oil and next 4 ingredients, stirring just until combined.
Spoon batter over brown sugar mixture in dish. Set dish on a jelly-roll pan. Bake at 350° for 55 minutes or until cake springs back when touched lightly in center. Cool 30 minutes. Spoon cake and sauce into serving dishes.
I did not have light cherry pie filling, I just had regular, so I cut the white sugar amount to 1/2 cup. The cake was still sweet and delicious and the brown sugar and unsweetened cocoa underneath the cake made a perfect sauce. I was hoping the cherry flavor would have been more pronounced, but overall it was a very moist and delicious cake. I made it for our family Christmas party and everybody loved it.
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