Pineapple Delight Cake - cooking recipe

Ingredients

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

Preparation

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