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

Drain pineapple, reserving syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine cake mix and pudding. Mix cake as package directs using reserved syrup as all or part of liquid. Stir in remaining pineapple. Pour into 9 x 13 inch pan. Top with pineapple-chip mixture. Bake at 325 degrees 55 to 65 minutes. Cool and cut into squares.