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

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 as all or part of liquid. Stir in remaining pineapple. Pour into 13 x 9 inch pan. Top with pineapple chip mixture. Bake in 325 degree oven for 55 to 65 minutes. Serves 12 to 16.