Preheat oven according to cake mix instructions.

Melt butter for topping in a non-stick saucepan over medium/low heat. Add honey and bring to a boil. Simmer for 2 minutes, remove from heat and add vanilla and ½ cup of the almond slices. Allow to cool.

Line 2 - 8" round cake pans or 1 - 10" spring form pan with parchment paper. Prepare cake mix according to instructions.

Pour cake batter into your cake pan(s). Sprinkle top of 1 pan with a tablespoon of flour or so. Gently pour/spread honey almond topping over top of 1 pan.

Bake according to manufacturers instructions for your cake pan size.

Remove cake from oven when toothpick comes out clean. Spread the remaining ¼ cup of almonds evenly in a flat oven proof pan. Toast in the oven about 7-9 minutes until lightly browned. Check and stir to ensure they don't burn. Allow almonds to cool.

Allow cake to cool about 20 minutes. If using 1 pan, remove cake from pan and slice horizontally in half. If using 2 pans remove bottom of cake from pan and remove parchment paper. Transfer cake bottom to serving platter.

To prepare the filling beat whipping cream until it forms stiff. Beat in pudding mix and continue beating until it is stiff.

Spread about ⅓ of the filling over the bottom layer of the cake. Position the top layer on the bottom layer and filling with the almond topping side up.

Using a large star pastry tip ( I used a Wilton 2D) and a pastry bag, fill the pastry bag with icing mix. Starting at the base of the cake pipe florettes evenly around the cake. Continue building rows of florettes up the side of the cake until you reach the top.

When you reach the top with the almond mix, pipe a round of florettes about half way from the center of the cake top. Sprinkle toasted almonds inside the round of florettes. Add an almond slice to some or all of the florettes on top if desired.

Refrigerate until ready to serve.