Heat the oven to 350°F and spread the peach filling in a 9-by-13-inch baking dish.

Scatter frozen raspberries over the peaches and cover with dry cake mix.

Distribute sliced almonds across the mix and drizzle melted butter evenly over the top.

Bake for 48 to 52 minutes until the almonds are toasted and fruit bubbles through the center.

Cool 30 minutes before serving.