1 can (20 oz.) Dole crushed pineapple in juice
1 carton (8 oz.) frozen whipped topping, thawed
1 pkg. (4 serving size) instant vanilla pudding mix
1 pkg. (16 oz.) pound cake
1/3 c. pineapple juice and 1/2 tsp. almond extract

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut pound cake lengthwise into thirds. Drizzle with liquids (pineapple juice and almond extract.) Spread 1/3 of the combined pudding mixture over bottom layer of cake. Top with second layer. Repeat layering ending with pudding mixture. Chill 30 minutes. Serves 12.