1 pkg. angel food cake mix, bake as directed
1 sm. pkg. vanilla instant pudding
1 c. chilled whipping cream
1 tsp. almond extract
13 oz. pineapple chunks
Chopped maraschino cherries, drained
1 sm. pkg. sliced (not slivered) almonds

After baking cake and after it cooks tear it into 1 inch pieces. Prepare pudding as directed. Whip the whipping cream and mix it into the pudding. Add almond extract and drained pineapple chunks.

Place torn cake into 9 x 13 inch baking pan. Pour pudding, whipped cream and pineapple mix over torn cake. Sprinkle with chopped cherries and nuts. Chill 1 hour before serving. Keep in refrigerator.