ALMOND PEACH POUND CAKE

1 pkg. white cake mix
1 (3 oz.) peach gelatin
1/8 tsp. salt
3/4 c. cold water
1/2 c. vegetable oil
4 eggs
2 tsp. almond extract

Heat oven to 350 degrees. Line loaf pan with foil.

Combine cake mix, Jello, and salt in a large bowl of a mixer. Add water, oil, eggs, and extract. Blend at low speed, scraping bowl thoroughly. Beat 3-4 minutes or until smooth. Pour into the lined pan and bake 50-55 minutes or until cake springs back when lightly touched. Turn out of pan; remove foil and cool. Serve with ice cream or fresh peaches.