1 box angel food cake mix
1/3 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
2 cans crushed pineapple
1/2 c. nuts
2 egg yolk, beaten
1 tbsp. lemon juice
1/2 c. maraschino cherries, chopped
1 lg. container Cool Whip

Prepare cake mix according to package. Cool. Mix sugar, cornstarch, and salt in saucepan. Add juice from pineapple and 2 cups pineapple to cornstarch mixture. Mix well; cook until thick and clear, stirring gradually. Add beaten egg yolks to pineapple mixture. Cook again until thickened, stirring. Add lemon juice, cherries, and nuts; cool. Cut cake cross-wise to make 4 layers. Spread pineapple filling between layers. Frost with Cool Whip.