Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. In a large bowl, combine cake mix, eggs, instant pudding, water, oil, almond extract and 2 tablespoons amaretto liqueur; blend together well. Pour batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and, while it is still warm, poke holes into the surface. Drizzle with about half of the amaretto glaze (below), making sure the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan. Drizzle remaining glaze over the top of the cake.

To make amaretto glaze: Sift the confectioners' sugar, and combine it with 1/2 cup amaretto liqueur. Blend until smooth. You may add more amaretto as desired.

Servings: 12