Golden Layer Cake

1 (20 oz.) can crushed pineapple in
juice
1 (8 oz.) carton whipped topping
1 (4 serving size) pkg. instant
vanilla pudding mix
1 pound cake, chilled
1/3 c. pineapple juice, drained from
pineapple
1/2 tsp. almond extract

Combine pineapple with remaining undrained juice to whipped topping and pudding mix. Let stand 5 minutes. Cut cake in thirds lengthwise. Drizzle the 1/3 cup of pineapple juice and almond extract over cake. Spread 1/3 of pudding mixture over bottom layer. Top with second, etc., ending with pudding mixture. Can sprinkle with almonds and pineapple slices if you choose.
Serves 12.

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