Pineapple Butterscotch Cake

Directions

1. 1
   Drain pineapple, reserve syrup.
2. 2
   Mix 1 1/2 cups pineapple with butterscotch chips.
3. 3
   Combine pound cake and pudding mix.
4. 4
   Mix pound cake as package directs, using reserved syrup as all or part of liquid.
5. 5
   Stir in remaining pineapple.
6. 6
   Pour into 13 x 9-inch baking pan.
7. 7
   Top with pineapple-chip mixture.
8. 8
   Bake in 325° oven for 55 to 65 minutes.
9. 9
   Serves 12 to 16.