1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. nuts
1 can peach pie filling or 18 oz. peach preserves
1 (16 oz.) can whole berry cranberry sauce
vanilla ice cream or Cool Whip

Preheat oven to 350°. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside.

Combine pie filling and cranberry sauce. Spread in ungreased 13 x 9-inch cake pan. Sprinkle crumb mixture over fruit. Bake 45 to 50 minutes, until golden brown. Serve warm with ice cream or Cool Whip.