This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 - 6oz. box strawberry Jell-O (OR blueberry Jell-O OR raspberry Jell-O)
2 cups boiling water
1 - 8oz. Cool Whip (thawed)
1 pint fresh berries (use the same type of berries as your Jell-O flavor)
Wash berries--drain and slice--refrigerate. Bake cake according to box
directions. Pour Jell-O powders in a bowl--add boiling water and stir until
dissolved. As soon as you remove cake from oven use the handle of a
wooden spoon and poke holes all over the top of the cake about 1" apart.
Pour the warm Jell-O over the top of the cake evenly. Cool to room
temperature, then refrigerate for 1 hour. Remove from refrigerator, spread
Cool Whip on the top (like frosting) and place sliced berries on the top of the
Cool Whip. If the berries are too wet, dump them on paper towels to slightly
dry them before adding to top of the Cool Whip. Refrigerate until cold--keep