1 (16 oz.) pkg. frozen pound cake, thawed
1/3 c. pineapple juice
1/2 tsp. almond extract
1 (20 oz.) can crushed pineapple
1 (8 oz.) carton Cool Whip, thawed
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
1/4 c. sliced almonds, toasted

Cut cake lengthwise in thirds. Mix pineapple juice and almond extract. Drizzle over cake. Combine undrained pineapple, whipped topping and pudding mix; blend well. Stand 5 minutes. Spread 1/3 pudding over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Sprinkle with almonds. Serves 10.