Prepare cake mix according to package directions.

Bake in two 9 inch round cake pans.

Cool cakes completely and remove from pans, place on serving plates.

Slice strawberries, set aside.

Drain pineapple, set aside.

Drain Mandarin oranges, set aside.

Rinse and drain blueberries and blackberries.

Mix powdered sugar with lemon juice to create a thin glaze, stirring in a small bowl with hand whisk or fork. (can substitute juices from pineapple and Mandarin oranges instead of lemon juice)

Drizzle half the sugar glaze over each cake.

Arrange fruit on top of cakes.

Strawberries, blueberries and half the blackberries on one cake.

Pineapple, Mandarin oranges and half the blackberries on one cake.

Chill for 2 hours.

Dust with powdered sugar.

Serve with vanilla ice cream or whipped cream topping.