| Directions: | Preheat oven to 350. Prepare cake mix according to package and bake in deep dish cake pan. Bake 40 - 45 minutes. Cool and cut cooled cake in half horizontally using serrated bread knife. Place bottom half of cake on serving plate.
Combine sour cream, whip topping & 1/2 tsp almond extract. Add pudding mix and mix vigorously until mixture is very thick. FIll decorator bag and set aside. Spread remaining filling over bottom cake layer.
In another small bowl, combine pie filling with remaining 1/4 tsp almond extract. Spread half of this mixture over bottom layer cream. Top with remaining cake half. Using decorator, pipe cream filling around top of cake. Fill center with remaing pie filling. Sprinkle with chopped almonds. |