1 (20 oz.) can crushed pineapple in juice
1 (8 oz.) whipped topping, thawed
1 (4 oz.) size vanilla instant pudding
1 lb. cake, your favorite recipe
1/3 c. pineapple juice
1/2 c. almond extract
Pecans for topping (optional)

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake in thirds. Drizzle with juice. Spread 1/3 mixture over bottom layer of cake. Top with second layer. Repeat layering ending with pudding mixture. Chill 30 minutes.