Preheat oven to 350°. Grease and flour checkerboard pans and inserts.
In a large bowl, combine cake mix, water, oil and eggs. With an electric mixer on low speed, mix until moistened. Beat on medium high for 2 minutes. Divide batter in half and place half of the batter in a medium glass bowl. Add 2 to 3 drops of food coloring gel to one batter half. Mix on low speed until combined.
To make checkerboard; with batter divider in place...
First pan:
pour mango colored batter (1/2 full) into outer stripes, pour orange colored batter into middle stripe. (1/2 full)
Second pan:
pour orange colored batter (1/2 full) into outer stripes, pour mango colored batter into middle stripe. (1/2 full)
Third pan:
pour mango colored batter (1/2 full) into outer stripes, pour orange colored batter into middle stripe. (1/2 full)
Fourth pan:
pour orange colored batter (1/2 full) into outer stripes, pour mango colored batter into middle stripe. (1/2 full)
Carefully remove divider(s) from pans, lifting up slowly by the edges.
Bake at 350 until toothpick inserted in the middle comes out clean, about 25 to 35 minutes.
Remove pans from oven, cool on wire racks for 10 minutes.
Carefully remove cakes from pans and cool on wire racks until cakes are cold.