Instructions: Prepare, bake and cool cake as directed. Cut cake in half horizontally with serrated knife. Place on serving plates with cut sides up. Cut center out of cake by cutting around top of cake, 1 1/2" in from outer edge, to a depth of 3/4", and through to center. Gently pull out cut cake, leaving a 1 1/2" wide rim. Fill hole in center with removed cake. Repeat for second half.

FOR FILLING: Combine both pkgs. of pudding mix in large bowl. Prepare following pkg. directions, using 3 c. milk and 1/2 tsp. almond flavoring. Fold in 2 c. Cool Whip. Fill each cake with 1/2 the pudding mixture. Spoon 1/2 the cherry pie filling around the rim of each cake. Garnish each cake with dollops of whipped topping. Refrigerate until ready to serve. Cut filled cake as you would a pie.

VARIATION: Try different flavor combinations of pudding and pie filling, such as vanilla pudding and blueberry pie filling.

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