Ingredients & Directions
1 cn Crushed Pineapple (20 oz) 1 pk Pound Cake Mix (16 oz)
1 c Butterscotch Chips 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
