Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine the cake mix with water, eggs, and oil according to the package directions. Fold in blueberries and raspberries.

Pour the batter into the prepared pan and bake for 30 to 35 minutes until a toothpick comes out clean.

Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

While the cake cools, whip the heavy cream until soft peaks form. In another bowl, blend cream cheese and powdered sugar until smooth, then fold in the whipped cream.

Once the cake is cool, spread the cream cheese frosting on top and drizzle with raspberry topping.

Chill in the refrigerator for at least 30 minutes before serving. Slice and enjoy!