Line a small baking sheet with parchment paper and spread the almonds out in a single layer on the baking sheet.
Toast the almonds for 5-7 minutes, or until fragrant and beginning to brown. They can burn quickly so be sure to keep an eye on them! Set aside to cool.
In a small mixing bowl, stir together the peaches in syrup, lemon juice, and vanilla extract. Pour into the bottom of a 9x13 inch baking dish.
In a medium mixing bowl, mix together the cake mix, ground cinnamon, and ground cloves. Spread the mix evenly over the peaches.
Cut the butter into 24 small pieces, or enough to cover the entire cake, and place them evenly over the cake mix.
Increase oven temperature to 350° F and bake the cake according to the time listed on the package, or until golden brown.
Remove from oven and sprinkle the toasted almonds over the top.