Oven to 350 degrees. Lightly mist 9x13 nonreactive baking dish with vegetable oil spray. In medium mixing bowl, combine cake mix and ground almonds. In small mixing bowl, whisk together 1 egg and the melted butter, then add it to the dry mix, stirring just until it forms a dough. Pat the dough evenly across the bottom of the 9x13. IN the bowl of an electric mixer, beat the cream cheese at med speed for 1 minute or until smooth. Add sugar and beat an additional minute. Scrape the sides of the bowl, add the 2 remaining eggs and the almond extract, and mix on low speed for 30 seconds. Scrape the sides of the bowl again and mix an additional 30 seconds until the batter is snooth. Pour over the dough layer. Sprinkle with almond slivers and bake 30-35 minutes or until the top layer is firm. Allow the cake to cool completely, then cover and refrigerate up to 2 days before serving. Dust the cake with powdered sugar before slicing. Serve slices garnished with a spoonful of Fresh Pineapple
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