Golden Layer Cake
1 pkg. frozen pound cake, thawed
1/3 c. juice and 1/2 tsp. almond extract
20 oz. can crushed pineapple
8 oz. carton Cool Whip, thawed
3 oz. pkg. vanilla pudding
1/4 c. sliced almonds, toasted
Cut cake lengthwise in thirds. Drizzle with juice. Combine pineapple, Cool Whip, and pudding in medium bowl until well blended. Let stand 5 minutes. Spread one third filling over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Sprinkle with almonds. Serves 10. Refrigerate leftovers.