1 (20 oz.) can crushed pineapple, drained
1 c. butterscotch chips
1 (16 oz.) pkg. pound cake mix
1 (3 1/2 oz.) pkg. instant butterscotch pudding mix

Drain pineapple, reserving juice. Mix pineapple and butterscotch chips. Set aside. Combine pound cake mix and pudding mix. Mix according to cake mix directions, using the pineapple juice for the liquid. Add water, if needed, to make the proper amount of liquid. Pour into a greased 9 x 13-inch pan. Top with pineapple-chip mixture. Bake in 325 degree oven for 55 to 65 minutes, or until a toothpick comes out clean.