1 pkg. angel food cake mix
1/2 c. (each) chopped nuts, chopped and drained maraschino cherries

Mix and bake according to directions, lastly fold in cherries and nuts; cool.

FILLING:

2 1/2 c. drained crushed pineapple
1 pkg. lime Jello
1/2 c. whipped cream (plus 1 1/2 c. whipping cream for frosting)

Add enough water to pineapple juice to make 1 3/4 cups. Heat syrup mixture to boiling, add Jello and stir until dissolved; chill until partially set, then beat until light and fluffy; fold in pineapple. Whip 1/2 cup whipping cream and fold into Jello mixture. Chill, stirring occasionally until mixture will mound when spooned. To assemble cake, cut cake in 3 layers (use toothpicks to guide). Place one on plate, spread with half the Jello mixture. Add second layer and spread remaining Jello mixture; add top of cake. Chill until filling is firm (2 to 3 hours). Just before serving, whip 1 1/2 cup whipping cream (plus 1/4 cup sugar, 1/2 teaspoon vanilla) and frost cake. Put large red candle in middle; use cherries and holly for decoration on cake.