Ingredients
2
(21-oz.) cans peach pie filling
1
(21-oz.) can raspberry pie filling
1
pkg. yellow cake mix
1/2
cup chopped nuts
1
teaspoon cinnamon
1/4
teaspoon nutmeg
1/4
teaspoon allspice
3/4
cup margarine or butter, melted
Preparation
Heat oven to 350°F. Spoon peach pie filling into ungreased 13x9-inch (3-quart) baking dish. Spoon raspberry pie filling evenly over peach filling.
In large bowl, combine cake mix, nuts, cinnamon, nutmeg and allspice; mix well. Pour margarine over mixture; toss until evenly moistened. Drop by heaping teaspoons evenly over pie filling.
Bake at 350°F. for 35 to 45 minutes or until filling is bubbly and top is golden brown. Cool 30 minutes. Serve warm.
