1 (18 ounce) can evaporated milk
1 (3 ounce) package instant vanilla pudding mix
1 (19 ounce) can crushed pineapple
1/2 teaspoon lemon extract
1 1/2 cups white sugar
1 teaspoon ground cinnamon
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped almonds
2 cups margarine, melted
1 teaspoon lemon zest
1 1/2 teaspoons baking soda
1 teaspoon apple pie spice
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch pan.
In a large bowl, combine evaporated milk, pudding mix, pineapple, lemon extract, sugar, cinnamon, eggs, flour, lemon zest, baking soda, apple pie spice and almonds. Mix well.
Pour batter into prepared pan. Bake in preheated oven for 40 minutes, or until center of the cake springs back when touched. Cool in pan for 10 minutes. Remove from oven and sprinkle with melted margarine, lemon zest and baking soda.