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Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish. Stir to combine the fruit.
Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and sliced almonds.
Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Cream is nice poured on top.