1 (21 oz.) can peach pie filling
1 (16 oz.) can whole berry cranberry sauce
1 (18.25 oz.) pkg. yellow cake mix without pudding
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. butter
1/2 c. chopped pecans

Combine pie filling and cranberry sauce in a lightly greased (13 x 9 x 2) baking dish, set aside. Combine cake mix and spices. Cut in butter with pastry blender until mixture is crumbly; stir in pecans. Sprinkle over fruit mixture bake at 350 degrees for 45 minutes. Serve warm with ice cream.