1/2 c. chopped almonds
1 pkg. Pillsbury Plus yellow cake mix
1/2 c. orange juice
1/2 c. water
1/3 c. oil
1/2 tsp. almond extract
3 eggs
1 whole almond

GLAZE:

1/2 c. apricot preserves
2-3 tsp. orange juice

Heat oven to 350 degrees. Generously grease bundt/tube pan. Gently press 1/2 cup chopped almonds in bottom and halfway up sides of pan.

In large bowl, combine cake mix, orange juice, water, almond extract and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in whole almond. Carefully pour batter into prepared pan.

Bake at 350 degrees for 35-45 minutes. Cool upright in pan 10 minutes; invert onto serving plate.

In small bowl, combine all glaze ingredients; blend well. Spoon over warm cake. Cool completely.