Texas Cobbler

Texas Cobbler 1 (15 oz) box yellow cake mix 1 (20 oz) can crushed pineapple, with juice 1 (21 oz) can cherry pie filling 1 (21 oz) can blueberry pie filling 1 cup unsalted butter, melted 1 cup shredded coconut 1 cup sliced almonds Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray and set aside. Stir crushed pineapple with juice, cherry pie and blueberry pie fillings together in a large bowl until thoroughly mixed. Pour into prepared baking dish. Pour cake mix evenly over top of fillings. Sprinkle shredded coconut and almonds over top of cake mix. Drizzle melted butter over top of cake. Bake 30-40 minutes or until top is lightly golden and filling begins to bubble around edges of baking dish. Cool slightly before serving.