1 white cake mix (or golden)
1 (8-ounce) package cream cheese, softened to room temp.
1/4 cup honey
1 (2.75-ounce) package sliced almonds
Bake the cake as directed on the package in a 13 x 9 x 2" pan.
Gently toast the almonds.
(You can leave them raw if you don't want to do this, but I think they taste better and it looks much nicer with the golden toasted contrast when they are spread on the icing).
Cream the cream cheese and gradually add the honey; beat until smooth.
Frost the cake with the frosting mix then sprinkle the almonds over the surface.
Store in refrigerator.
Note: it is best to refrigerate for at least an hour before cutting as this lets the cream cheese icing set up a bit.