1Mix cake mix, eggs, oil and lemon extract until smooth. It will be fairly stiff. Chopping the peaches in the pie filling in half works well. Gently fold pie filling into cake mixture until blended. Add nuts.
2Pour into a greased and floured Bundt pan.
Bake at 350 degrees for 55-60 minutes.
If baking a layer cake, use 2 nine inch layer cake pans and bake for 33-38 minutes.
3Glaze: Mix all glaze ingredients together and if needed, add a little milk to spread.
Spread on cake.
Frosting: In a 2 cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water.
Microwave, uncovered, on high for 1 minutes 30 seconds or until mixture boils, stirring 2-3 times to dissolve gelatin.
4In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 tsp. water on low speed until frosting is thick but spreadable. Add additional 1 tsp. water, if needed, to make frosting spreadable.
5Try it with chocolate cake and cherry pie filling, omitting lemon extract and use almond extract.
Use a chocolate glaze or chocolate frosting for layer cake.
Try it with spice cake mix and apple pie filling and use vanilla extract instead of lemon extract.
For glaze, omit lemon juice, use apple juice with spice cake mix.
For layer cake use a cream cheese frosting.