1 (20 oz.) can Dole crushed pineapple
1 c. butterscotch chips
1 (16 oz.) pkg. pound cake mix
1 (3 1/2 oz.) pkg. 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 baking pan. Top with pineapple chip mixture. Bake at 325 degrees for 55-65 minutes. Serves 12-16.