1 pkg. yellow cake mix
1 (21 oz.) peach pie filling
1 (16 oz.) can whole cranberry sauce
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. (2 sticks) butter
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Combine peach pie filling and cranberry sauce in ungreased 9 x 13 inch pan.

Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives. Mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 degrees for 45-50 minutes or until golden brown. Serve with whipped cream or ice cream.