1 (20 oz.) can crushed pineapple
1 (8 oz.) sliced pineapple (4 slices)
1 (8 oz.) pkg. whipped topping
1 pkg. instant vanilla pudding
1/3 c. pineapple juice, from sliced pineapple
1/2 tsp. almond extract
1 (16 oz.) pound cake, already baked

Combine the crushed pineapple with juice, the extra 1/3 cup juice, the instant vanilla pudding. Fold in the whipped topping and the almond extract. Let stand for 5 minutes.

Cut cake into thirds, horizontally. Put 1/3 of pudding mixture between each layer, ending with pudding on top. Decorate with the 4 slices of pineapple and maraschino cherries, strawberries or raspberries. Chill for 30 minutes before serving.