Peach pie filling and cranberry sauce provide the filling for this cinnamon-cake cobbler.
1 box yellow cake mix(2 layer) 1 (21 oz.) can peach pie filling 1 (16 oz.) can whole cranberry sauce 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 C. butter or margarine, softened 1/2 C. chopped nuts
Combine peach pie filling and cranberry sauce in ungreased 13 x 9- 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 F for 45 to 50 minutes or until golden brown.