Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix until well combined, about 2-3 minutes.

Pour the cake batter into a greased 9x13 inch baking dish and bake according to the package instructions, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake, about 1 inch apart.

In a separate bowl, mix the sweetened condensed milk with the strawberry Jell-O powder until well combined.

Pour the strawberry Jell-O mixture evenly over the holes in the cake, allowing it to soak in.

In another bowl, mix the sweetened condensed milk with the blue raspberry Jell-O powder until well combined.

Pour the blue raspberry Jell-O mixture evenly over the cake, ensuring it fills the holes.

Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Once chilled, spread the whipped topping evenly over the cake.

Garnish with sliced strawberries, blueberries, and sprinkles for a festive touch.

Slice and serve cold for a refreshing dessert!