Fruity cake

1 pkg. Betty Crocker white cake mix
1 cup boiling water
1 pkg. (3 ounces) lime Jello
1/2 cup fruit juice or water
1/2 cup drained crushed pineapple
1/4 cup chopped nuts
Few drops lemon juice
1 cup chilled whipping cream
1/4 cup confectioners' (icing) sugar

Bake cake mix in 9" layer pans as directed on package. Cool. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in fruit juice; chill until slightly thickened but not set. Stir in pineapple, nuts and lemon juice.
Place 2 strips of aluminum foil, 2 to 3 inches wide, in each of the layer pans, extending foil over edges of pans. Place a cooled cake layer in each pan, one layer right side up and one layer upside down. Spoon gelatin mixture evenly on the layers; chill until gelatin is firm.
In chilled bowl, beat cream and sugar until stiff. With extending foil strips, lift cake out of pans; stack layers gelatin side up. Frost side of cake with whipped cream. Because of the gelatin and whipped cream, refrigerate any leftover cake.