1 (20 oz.) can cherry pie filling
1 (29 oz.) can (or 2 (15 oz. ea.) cans) sliced peaches in syrup (partially drained)
1 pkg. yellow cake mix
1 cup coarsely chopped walnuts or pecans (optional)
3/4 cup (1 1/2 sticks) butter

Preheat oven to 350°F.

Pour peaches with some of the syrup into a 9x13x2-inch baking dish. Chop the peach slices into bite-size pieces and evenly distribute in the baking dish. Pour the cherry pie filling in the baking dish evenly distributing the cherries among the peaches.

Sprinkle the dry cake mix evenly over the fruit mixture. Slice the butter into "pats" and lay evenly over cake mix. Sprinkle with nuts if desired (we prefer it without nuts).

Bake at 350°F for 50 minutes to 1 hour.

Makes 12 servings.

Submitted by: Kathy Fernaays