1/3 c. pineapple juice
1/2 tsp. almond extract
1 (20 oz.) can crushed pineapple in juice
1 (8 oz.) carton Cool Whip, thawed
1 (4 oz.) box instant vanilla pudding mix
1 (18.24 oz.) box yellow cake mix

(Bake according to directions in 3 buttered and floured pans).

Combine undrained pineapple, Cool Whip and pudding mix. Let stand 5 minutes. Drizzle each cake layer with pineapple and almond extract mixture. Spread 1/3 pudding mixture over bottom layer of cake, top with second layer. Repeat layering, ending with pudding. Sprinkle with toasted, sliced almonds. Chill 30 minutes. Serves 12.