Pineapple Layer Cake

1 (20 oz.) can crushed pineapple, in juice
1 (8 oz.) tub frozen whipped topping, thawed
1 pkg. (4 serving size) instant vanilla pudding
1 (16 oz.) pkg. frozen pound cake, thawed
1/3 c. pineapple juice plus 1/2 tsp. almond extract
Optional garnish: sliced pineapple (rings) & 1/4 c. sliced, toasted almonds

Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with juice and extract mixture. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted almonds and garnish with pineapple slices. Serves 12.

Pineapple Layer Cake printer friendly version located here. (Just the recipe. Nothing else.)
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