Fruit Crisp - cooking recipe

Ingredients

2 (22 oz.) cans fruit pie filling
1/2 c. melted butter or margarine
1 c. slivered almonds (optional)
1 pkg. white cake mix (2 layer size)

Preparation

Pour pie filling into a 9 x 13-inch baking pan.
Sprinkle dry cake mix over fruit. Dribble melted butter or margarine over all the dry cake mix. Top with nuts.
Bake 45 minutes at 350\u00b0. Serve hot or cold topped with whipped cream or ice cream.