Step 1

Preheat oven according to package directions for two 8-inch round cake pans. Prepare batter and bake according to package directions; let cool on a wire rack for at least 15 minutes.

Step 2

Using a wooden spoon handle, poke about 12 holes randomly over each cake layer, about ¾ of the way through the cake layer.

Step 3

In a small bowl, combine one-half of marshmallow topping with red food color; mix well. Slowly pour into holes in one cake layer, then use a spatula to help fill in all the holes. Repeat with remaining marshmallow topping and blue food color.  Slowly pour into holes in second cake layer. Refrigerate one hour.

Step 4

Place one cake layer on serving platter and frost with whipped topping. Place second layer on top and frost top and sides with remaining whipped topping. Refrigerate until ready to serve, then garnish with strawberries and blueberries right before serving.