Prepare cake as directed on package, except stir in almond extract. Pour into angel food cake pan. Bake & cool according to package directions.

Remove from pan. Split cake to make 2 layers, using serrated knife.

Place bottom layer on serving platter. Spoon half of marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon half of pie filling between spoonfuls of marshmallow creme. Sprinkle with half the almonds.

Place other layer on top. Spoon remaining marshmallow creme & pie filling on top, allowing pie filling to drip down sides. Aprinkle with remaining almonds.