1. Preheat oven to 350 degrees.
2. In the bowl of an electric or stand mixer, mix cake mix, pudding, Greek yogurt, oil, eggs, water, and almond extract on low speed for 30 seconds, then on medium speed for another minute so it is smooth.
3. Pour the batter into a greased 10 inch springform pan. I used Pam nonstick cooking spray for baking.
4. Bake the cake for 53-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it, but no wet batter.
5. Allow the cake to cool for 5 minutes before releasing the sides and bottom of the pan, and then transfer it to a cooling rack.
6. After the cake has cooled for 20-30 minutes, place the semi cooled cake onto your cake stand or plate.
7. Poke holes about 1 inch apart into the cake, being careful not to go all the way to the bottom of the cake or too close to the edge. I used the pokey end of my candy thermometer to do this.
8. Pour the prepared almond glaze slowly over the cake, allowing it to run into the holes and a little down the sides as well.
9. Cover the cake loosely and refrigerate until ready to top and serve.
10. When you are ready to serve the cake, make your whipped cream and top with berries.

For the Glaze

1. Whisk together powdered sugar, melted butter, almond extract, and milk in a small bowl. You want to start with 2 tablespoons of milk, and if needed add a little more until you have a glaze with the consistency that is thin enough to pour and drizzle.

For the Whipped Cream

1. When making whipped cream, it is very helpful if your cream, bowl, and beaters are very cold. I chill the metal bowl of my stand mixer prior to whipping the cream.
2. Place heavy cream, powdered sugar and vanilla extract into the bowl and beat on medium low speed for 1 minute or until the cream starts to thicken. Then increase the speed to medium and whip the cream until peaks start to form. Do not over beat.