Line three baking pans, 9x9x2, with waxed paper; grease paper. Prepare poundcake mix with milk and eggs, following label directions; divide evenly into prepared pans. Bake in 325° oven 20 min., or until a wooden pick inserted in tops comes out clean. Cool in pans on a wire rack 5 min; remove from pans; peel off waxed paper. Cool completely. Stir almond extract into frosting in a bowl; divide in thirds. Tint one pink, one green, and one yellow with food colorings.
Spread each on a cake layer; stack layers. Chill. Cut into eighths crosswise, then fifths lengthwise. Trim with frosting rosettes, if you wish.