Preheat oven to 350°F. Grease a 9" loaf pan with cooking spray and set aside.
In a bowl, whisk together flour, sugar, pudding mix, baking soda, and salt.
In a separate bowl, beat eggs and add yogurt, canola oil, vanilla extract, and almond extract. Whisk until well combined and creamy.
Pour wet ingredients into dry, and stir until combined and smooth.
Drain cherries and blot with paper towel to soak up excess juice (to prevent color bleeding). Fold cherries into batter, taking care not to overmix.
Add batter to prepared loaf pan evenly, smoothing top with a spatula.
Scatter slivered almonds over top, lightly pressing them to the surface.
Bake 38-40 minutes, or until a tester inserted into the highest point of the cake comes out clean. Let cherry almond loaf cake cool in the pan for a few minutes, then turn out onto wire rack to cool completely.
I've found that the weight of a box of instant pudding mix differs depending on the brand. The brand I used had a 1.85 oz packet.
Recipe for Cherry Almond Loaf Cake found here: https://www.mysequinedlife.com/super-moist-cherry-almond-loaf/