Pineapple Butterscotch Cake
Pineapple Butterscotch Cake is an easy dinner. Made with 1 can (20 oz.) crushed pineapple, 1 c. butterscotch chips, 1 pkg. (16 oz.) pound cake mix and 1 pkg. (3 1/2 oz.) instant butterscotch pudding mix, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
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 in 325Β° oven for 55 to 65 minutes.
Serves 12 to 16.
π· Perfect Pairings
Complete your meal with these
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