Ingrients & Directions
1 cn Crushed Pineapple (20 oz)
1 c Butterscotch Chips
1 pk Pound Cake Mix (16 oz)
1 pk Instant Butterscotch Pudding
Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with
butterscotch chips. Combine pound cake and pudding mix. Mix pound
cake as package directs, using reserved syrup for all or part of the
liquid. Stir in remaining pineapple. Pour into greased and floured
13×9 inch pan. Top with pineapple-chip mixture and bake in 325 degree
oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and
flour 13×9 inch pan
Yields
16 Servings