1 can (20 oz.) crushed pineapple, undrained
1 (8 oz.) carton frozen whipped topping, thawed
1 (4 serving) pkg. vanilla instant pudding mix
1 (16 oz.) pkg. frozen pound cake or a rich yellow cake may be used
1/3 c. almond flavored liqueur (or
1/3 c. pineapple juice and 1/2 tsp. almond extract)
Optional garnish: sliced pineapple and slivered almonds

Combine undrained pineapple, whipped topping and pudding mix. Let stand for 5 minutes. Cut cake lengthwise in thirds. Drizzle with the liqueur. Spread 1/3 of the pudding mix over bottom layer of cake, top with second layer and repeat layering of cake, liqueur, and pudding. End with pudding mixture. Chill 30 minutes and sprinkle with toasted almonds and sliced pineapple if desired. Serves 12.

This cake makes a tasty, quick holiday dessert.