Preheat oven to 325°F. Spray a 9" x 13" pan with cooking spray and set aside. In a large mixing bowl, beat together the cake mix, oil and eggs at low speed until moistened. Continue beating at medium speed for 2 minutes. Fold in squash, pineapple and almonds, thoroughly blending all ingredients. Pour batter into a 9" x 13" prepared pan and bake for 45 to 55 (or 60 to 70 minutes in a Bundt pan). Cake is done when a cake tester comes out clean. You can also use a 12 cup Bundt or tube pan. Makes 16 Servings.