Pineapple Butterscotch Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 can: Crushed Pineapple, 20 oz
1 cup: Butterscotch Chips,
1 package: Pound Cake Mix, 16 oz
1 package: Instant Butterscotch Pudding,
Directions:
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 for all or part of the
liquid. Stir in remaining pineapple. Pour into greased and floured
13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree
oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and
flour 13x9 inch pan
Source from luhu.jp
butterscotch chips. Combine pound cake and pudding mix. Mix pound
cake as package directs, using reserved syrup for all or part of the
liquid. Stir in remaining pineapple. Pour into greased and floured
13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree
oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and
flour 13x9 inch pan
Source from luhu.jp