Prepare the yellow cake mix with the eggs, oil and water required by its box. Bake according to the box directions in a well-greased 9-by-13-inch pan.

While the baked cake is still warm, use a wooden spoon handle to make holes all over it, about 1 inch apart. Poke down to the bottom of the cake and make the holes wide enough to hold pudding.

Whisk both boxes of instant pudding mix with 4 cups milk for about 1 minute, until most lumps are gone. Pour it over the cake, aiming for the holes. Spread the pudding across the top and gently press it into the holes with the back of a spoon.

Refrigerate the cake for about 2 hours, until it has cooled and the pudding has set.

Remove the lid and foil seal from the frosting tub. Microwave the frosting for about 10 to 15 seconds, then stir. It should be a little thick but pourable, not bubbly hot. Pour it onto the cooled cake and spread it evenly from the center toward the sides.

Let the topped cake cool on the counter for a few minutes, then refrigerate until the frosting has fully cooled and set.