Ingredients:

  • 1 box (15.25 oz) white cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 package (3 oz) strawberry gelatin
  • 1 package (3 oz) blue raspberry gelatin
  • 2 cups boiling water
  • 1/2 cup cold water
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping, thawed
  • 1 cup fresh blueberries
  • 1 cup fresh sliced strawberries

Instructions:

  1. Preheat oven to 350°F (175°C). Mix white cake mix, water, vegetable oil, and eggs until smooth.
  2. Bake for 30-35 minutes until the center springs back lightly and edges pull away from the pan.
  3. While the cake is still warm, use a wooden skewer to poke holes approximately 3/4 of the way down, spaced evenly in three columns.
  4. Dissolve the strawberry gelatin in 1 cup of boiling water, then stir in 1/4 cup of cold water.
  5. Dissolve the blue raspberry gelatin in 1 cup of boiling water, then stir in 1/4 cup of cold water.
  6. Slowly pour the red gelatin into the first column and the blue gelatin into the third column.
  7. Chill the cake for 4 hours to allow the gelatin to set.
  8. Beat softened cream cheese and butter together until smooth.
  9. Mix in powdered sugar and vanilla extract until fluffy.
  10. Fold in the thawed whipped topping until well combined.
  11. Spread the cream topping evenly over the chilled cake using an offset spatula.
  12. Garnish the top with fresh blueberries and sliced strawberries before serving.