Cut across the top of the cake. Make the slice about 1 inch thick. Set aside.

Using your fingers hollow out the cake. Place all of the cake pieces in a bowl and tear into small pieces. Try to go as close to the inner walls of the cake without going all the way through. Dig down until you reach about 1 inch from the bottom.

Cook pudding with milk according to package directions. Cool in the fridge.

Take a little more than half of the canned peaches and cut them up. I usually cut each slice into 4 pieces. You can chop them smaller if you wish. Place remaining peach slices on paper towel to dry them. Set aside.

Beat 1 cup of the whipping cream with the almond extract until stiff peaks form. Gently fold into your cooled pudding. Next add the cake pieces and chopped peaches. Stir until incorporated.

Using a spoon, fill hollowed out cake with mixture until totally full. Place top back on cake. Refrigerate.

This next step is up to you. I always do it but you dont need to. Take 1-1 ½ cups whipping cream and 2-3 teaspoons of sugar and best until stiff peaks form. Decorate cake with whipping cream right before serving. Place dry peaches on top to decorate. Serve and enjoy!