1 pkg. frozen pound cake
1 can Dole crushed pineapple
1/3 c. almond-flavored liqueur
1 (8 oz.) carton Cool Whip, thawed
1 (3 1/2 oz.) pkg. instant pudding (vanilla)
1/4 c. sliced almonds, toasted

Cut cake lengthwise in thirds. Drizzle with liqueur. Combine undrained pineapple, whipped topping, and pudding mix; blend well. Let stand 5 minutes. Spread 1/3 pudding over bottom layer of cake. Top with 2nd layer; repeat layering, ending with pudding. Sprinkle with almonds. Serves 100.

Or use 1/3 cup pineapple juice and 1/2 teaspoon almond extract.