Ingrients & Directions
20 oz Crushed Pineapple
1 c Butterscotch Chips
16 oz Pound Cake Mix
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 x 9 inch pan. Top
with pineapple-chip mixture and bake in 325?F oven for 55 to 65 minutes.
Yields
16