Sprinkle 1 cup almonds into bottom of a well-greased and floured 10″ tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer til dry ingredients are moistened.

Increase speed to medium, and beat 4 minutes. Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake at 325~ for 1 hour or til a wooden pick inserted in center comes out clean.

Cool cake in pan 10-15 minutes; remove from pan, and cool completely

Combine sugar, water, and butter in a small saucepan; bring to a boil.

Reduce heat to medium and gently boil 4-5 minutes, stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 minutes.

Stir in amaretto and almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb in cake.