Spray the bottom and sides of a 6 quart oval crockpot with cooking spray. Spread the crushed pineapple with the juice on the bottom. Spread the cherry pie filling over pineapple.
In a medium size mixing bowl, mix together the melted butter and cake mix until crumbly. Sprinkle over the fruit.
Cover the opening of the crockpot with doubled paper towels then fit the lid firmly on top. Cook on high for 2-3 hours or on low for 4-5 hours or until golden and a toothpick inserted into the center shows moist crumbs.
Rest uncovered for 20 minutes then serve sprinkled with toasted almonds and a scoop of vanilla ice cream.