Sprinkle 1 cup almonds into bottom of a well-greased and floured 10inch 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 till dry ingredients are moistened.
Increase speed to medium and beat 4 minutes. Stir in remaining ½ cup almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hour or till a wooden pick inserted in center comes out clean.
Cool cake in pan 10-15 minutes, remove from pan and cool completely. Combine sugar, water and butter in a small saucepan, bring to a boil. Reduce heat to medium and gently boil 4-5 minutes, stirring occasionally until sugar dissolves.
Remove from heat and cool 15 minutes. Stir in amaretto and 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.
