Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, prepare the white cake mix according to package instructions. Stir in almond extract.

Gently fold in chopped maraschino cherries, chopped pistachios, and mini chocolate chips.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
In a medium bowl, whip heavy cream until stiff peaks form.
In another bowl, whisk together pistachio pudding mix, milk, powdered sugar, and almond extract until smooth.
Fold the whipped cream into the pistachio pudding mixture until well combined.
Spread the pudding mixture over the cooled cake.
Sprinkle toasted sliced almonds over the top.
Refrigerate for at least 2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes

Kcal: 320 kcal | Servings: 12 servings