1 (14 to 16 oz) frozen prepared pound cake, thawed
1 package (8 oz) cream cheese, softened
1 cup powdered sugar (100 g)
1 tablespoon grated orange peel (15 mL)
1 tablespoon orange juice (15 mL)
¾ teaspoon almond or vanilla extract (3.75 mL)
1 can (19 oz) DOLE® Crushed Pineapple, well drained Sliced almonds, toasted (optional) (540 mL)

Slice pound cake horizontally into thirds, set aside.

Beat together cream cheese, sugar, orange peel, orange juice and almond extract in large bowl until smooth and blended. Stir in pineapple.

Place bottom cake layer on serving platter, spread with 1/3 of pineapple mixture over cake. Repeat layers ending with pineapple mixture. Chill at least 1 hour or overnight before serving. Sprinkle with almonds, if desired.