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 ingred. are moistened.
Increase speed to md, and beat 4 min. Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til a wooden pick inserted in center comes out clean.
Cool cake in pan 10-15 min.; remove from pan, and cool completely.
Combine sugar, 1/4 cup water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves.
Remove from heat, and cool 15 min. Stir in 1/4 cup amaretto and 1/2 tsp 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.Servings: one 10-inch cake