3 (3 ounce) packages instant blueberry cake mix
1/3 cup lemon juice
1/3 cup orange juice
1 (8 ounce) can sliced marshmallows
1 (8 ounce) container frozen orange juice concentrate, thawed
1 (4 ounce) can frozen pink lemonade concentrate, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine cake mix, lemon juice and orange juice. Stir in marshmallows. Pour lemon mixture into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely. Reserve coolcake to freeze.
In a small saucepan, mix lemonade concentrate and lemonade concentrate. Heat over medium heat, stirring occasionally, until thickened. Pour lemon mixture mixture over cooled cake layer.