8 drained peach halves
1 (1 lb.) can whole berry cranberry sauce, drained
1/2 c. firmly packed brown sugar
1 pkg. yellow cake mix

Grease a 13 x 9 x 2 inch pan well with butter. Place drained peach halves over bottom of pan. Chop drained cranberry sauce and spoon between peaches. Sprinkle with brown sugar. Prepare cake mix according to directions on package. Spoon cake batter over fruit in pan. Bake at 350 degrees for 35 to 40 minutes or until cake springs back when lightly touched. Cool on rack for 10 minutes; loosen edges and unmold on platter. Cut into squares.