Mix the boxed cake mix, using the correct amount of oil, eggs, and water per the directions on the back of the package. Add in ½ teaspoon of almond extract with the other ingredients.
Pour the cake batter into a 13 x 9-inch baking dish that has been coated with non-stick spray.
Bake the cake per the package directions for a 13 x 9-inch baking dish. Let cool slightly. About 5 to 10 minutes.
Using the handle of a large wooden spoon, poke holes in the cake.
To make the frosting/filling
Put the pudding mix and milk into a large bowl. Mix well until the pudding starts to thicken. Add the almond extract and cinnamon. Stir.
Fold in the Cool Whip, then fold in the diced peaches.
Frosting and finishing the poke cake
Finally, as you frost the cake, use your spatula to lightly press the filling into the holes of the cake. There is plenty of frosting for a 13 x 9-inch cake.
When you serve the cake, you can add a few extra slices of fresh peaches to each serving.
Put the cake in the refrigerator and let set for an hour or so. You will also want to store this cake in the refrigerator.
Notes
*these ingredients are based on the boxed cake mix I used. Adjust ingredients and amounts according to your cake mix.