Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
Combine dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended. Add butter. Bring to full rolling boil on medium heat, stirring constantly. Pour over cake.
Refrigerate 2 hours.
For variety, experiment with these flavor combinations: yellow cake mix with JELL-O Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with JELL-O Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with JELL-O Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.
Prepare using a cake mix with pudding in the mix.
Instead of using end of wooden spoon to make the holes in the cake, you can instead use a plastic drinking straw, using a turning motion to make large holes in cake.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.