1 cup sliced almonds 1 Tbsp. ground cinnamon 3 Tbsp. almond paste 1 pkg. 2-layer-size white cake mix 1 - 4 serving size pkg. white chocolate instant pudding and pie filling mix 1 - 8 oz.carton light sour cream 4 eggs, lightly beaten 1/2 cup cooking oil 1/2 cup amaretto or 1/2 cup water plus 1 tsp. almond extract

Preheat oven to 350 degrees F. Generously grease 10-inch (12 cup)fluted tube pan. In food processor combine almonds and cinnamon. Cover; process until nuts are finely chopped. Coat bottom and sides of pan with half the mixture. Add almond paste to remaining mixture in processor. Process until combined.

In large mixing bowl combine cake and pudding mixes, sour cream, eggs, 1/2 cup water, oil, and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes, scraping bowl as needed. Spoon half the batter into pan. Evenly sprinkle cinnamon-almond paste mixture over batter. Spoon remaining batter on cinnamon mixture.

Bake about 55 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Place on rack over waxed paper. Using wooden skewer, poke several holes in cake.

GLAZE:

In small saucepan combine 1/3 cup water, 1/4 cup sugar, and 2 Tbsp. butter. Stir over medium heat until sugar is dissolved. Reduce heat; simmer, uncovered, 5 minutes.