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

Drain pineapple, reserve juice. Mix 1 1/2 cups of pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved juice as all or part of liquid. Stir in remaining pineapple.

Pour into 13"x9" baking pan. Top with pineapple chip mixture. Bake in 325 degree oven for 55 to 65 minutes.