1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting 1 container (8 oz) frozen whipped topping, thawed 1 cup fresh raspberries 1 cup fresh blueberries 1 cup sliced fresh strawberries 1/4 cup seedless strawberry jam 1 tablespoon orange juice

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for two 8- or 9-inch round cake pans, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

2. In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.

3. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch round cake pans.

To split cake layers, insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife. Or pull a piece of heavy sewing thread horizontally, back and forth, through the layer.

No cake dome to store the cake? Use plastic wrap, but first insert toothpicks all over the cake to keep the wrap from sticking.