• Heat oven to 350° F.
• Butter a 13"x9" glass baking dish.
• In a mixing bowl, beat the eggs.
• Add the peach pie filling and the cake mix. Stir to combine.
• Pour cake batter into the baking dish and spread it out evenly, using a spatula.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Don't underbake or the center will fall.
• Remove from oven and let cool on a rack (if you need it to cool faster, put it in the fridge after 10 minutes. Make sure there is nothing close to the hot dish, and only set on glass shelves with a hot pad or oven mitt under it.).

Frosting

• In a mixing bowl add the pudding mix and the milk. Whisk together until pudding mix is completely dissolved.
• Add the almond extract, if using. Stir.
• Wait until the pudding starts to thicken, just a few minutes, then fold in the entire tub of Cool Whip®.
• Spread over the cooled cake.
• Serve and watch it disappear!