Pineapple Delight Cake

I think I originally got this recipe out of a magazine years ago. I almost always make this for Easter dinner.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can crushed pineapple
• 16  ounces  frozen pound cake, thawed (Sara Lee)
• 1 (8 ounce) container Cool Whip
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 1  teaspoon  almond extract
• 1⁄4 cup  toasted almond

Directions

1. Drain the pineapple and mix the juice with the almond extract.
2. Slice the pound cake into three layers.
3. Drizzle the pineapple juice over the cake layers.
4. Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
5. Sprinkle with almonds and refrigerate at least 1 hour before serving.