1 (18 ounce) package yellow cake mix
1 (12 ounce) package vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) can crushed pineapple, drained
4 cups white chocolate chips
2 eggs
1 teaspoon almond extract
1 cup chopped walnuts
1 cup chopped walnuts
1 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round cake pans.
In a medium bowl, stir together cake mix, vanilla pudding mix, pudding mix and instant pudding mix. Mix in crushed pineapple, chocolate chips, eggs, almond extract and chopped nuts. Pour batter into prepared pans.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of each pan comes out clean. Cool cake completely and frost with chocolate icing.