• Heat the oven to 350°F. Prepare the cake mix according to the package directions, substituting the juice drink for the water. Pour the batter into a 10-inch tube pan.
• Bake for 40 minutes or until the top is golden brown and springs back when lightly touched with a finger. The cracks in the top of the cake should look dry. Invert the cake in the pan and hang upside down on a funnel or heatproof glass bottle for about 1 1/2 hours to cool completely.
• Loosen the cake from the pan with a metal spatula. Cut the cake into 24 slices. For each serving, place 1 cake slice on a serving plate, top with 1/4 cup berries and 1 tablespoon whipped topping, top with another cake slice, 1/4 cup berries and 1 tablespoon whipped topping. Repeat with remaining cake slices, berries and whipped topping.
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