Preheat oven to 350°F.

Generously grease a 15×10-inch sheet pan (or similar size).

Prepare the white cake mix according to package directions, adding the whole eggs as instructed (instead of the egg whites)

Stir in 2 teaspoons almond extract, if using.

Pour batter into prepared pan and spread evenly.

Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely.

Make the Fluffy Cream Cheese Icing: In a large bowl, beat the cream cheese and powdered sugar together until smooth and fluffy.

Gently fold in the Cool Whip until fully combined and light.

Spread the icing evenly over the cooled cake.

Score the cake before cutting to make neat slices (this helps keep the icing pretty). You'll get 15-18 generous squares (or more if you'd like smaller servings)

Add a spoonful of fruit pie filling to the center of each slice just before serving.