1 (20 oz.) can Dole crushed pineapple
1 (8 oz.) Cool Whip
1 (4 oz.) serving of vanilla instant pudding
1 pound cake
1/3 c. pineapple juice
1/2 tbsp. almond extract
Opt. garnish - sliced pineapple & 1/4 c. toasted sliced almonds

Mix undrained pineapple, Cool Whip and pudding mix. Let stand 5 minutes. Cut cake into 3 layers, drizzle with pineapple juice. Spread 1/2 of filling on bottom layer. Repeat layering ending with filling. Chill 30 minutes and sprinkle with almonds and garnish with pineapple slices if desired. Serves 10.