Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake according to package directions.
Combine cherry pie filling and almond extract in small bowl. Stir until blended.
To assemble, place one cake layer on serving plate. Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with second layer. Spread remaining pie filling to within 1 1/2-inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.