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