Preheat oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin.
In a large bowl, combine cake mix, eggs, instant dessert mix, water, oil, almond extract and 2 tablespoons of the amaretto; mix well. Pour batter into the prepared tin.
Bake in preheated oven for 40 to 45 minutes or until a skewer inserted into the centre of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the amaretto glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the tin.
To make the amaretto glaze: Sieve icing sugar and combine it with the remaining amaretto. Blend until smooth. You may add more amaretto as needed.