1 1/2 c. chopped almonds, toasted and divided
1 (18.5 oz.) pkg. yellow cake mix without pudding
1 (3 1/2 oz.) pkg. vanilla instant pudding mix
4 eggs
1/2 c. vegetable oil
1/2 c. water
1/2 c. amaretto
1 tsp. almond extract
1/2 c. sugar
1/4 c. water
2 tbsp. butter
1/4 c. amaretto
1/2 tsp. almond extract

Sprinkle 1 cup almonds into bottom of a well-greased and floured 10-inch tube pan; set aside.

Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl. Beat on low speed of an electric mixer until dry ingredients are moistened. Increase speed to medium, and beat 4 minutes. Stir in remaining 1/2 cup almonds.

Pour batter into prepared tube pan. Bake at 325 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 minutes; remove from pan and cool completely.

Combine sugar, 1/4 cup water, and butter in a small saucepan; bring to a boil. Reduce heat to medium, and gently boil 4-5 minutes, stirring occasionally until sugar dissolves.

Remove from heat and cool 15 minutes. Stir in 1/4 cup amaretto and 1/2 teaspoon almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb into cake.