1 (16 oz.) frozen pound cake, thawed
1 (20 oz.) can grated pineapple
1 (4 oz.) instant vanilla pudding
1 (8 oz.) Cool Whip

Mix 1/2 cup of the pineapple juice and 1 teaspoon almond extract. Slice cake in three layers (longwise), drizzle juice over layers. Mix pineapple, pudding and Cool Whip together. Spread between layers and on top and sides of cake. Sprinkle toasted slivered almonds on top.