Remove mold from refrigerator and fill mold with a layer of the lighter cake/frosting mixture, making sure to press the cake into the mold contours and along the sides of the mold. Add a little more cake mixture to the bottom of the mold to prepare it for the fruit filling. Add the fruit filling and then top with more cake mixture until the fruit is enclosed in the cake. Refrigerate for an hour to firm up or overnight. To remove from the mold, place a plate over the mold and invert, and then squeeze and tap the mold until the cake releases. Top with Berry blood sauce and serve.