Pineapple Butterscotch Cake

This is shortcut baking at its smartest. A boxed pound cake mix gets stretched into something more interesting with a package of instant butterscotch pudding stirred right into the dry mix. The pudding adds richness and moisture, plus that signature butterscotch sweetness that perfumes the whole cake.

Canned crushed pineapple does double duty. The reserved syrup replaces some or all of the liquid the box calls for, building tropical sweetness directly into the crumb. The drained fruit folds in for juicy pockets, while a portion gets mixed with butterscotch chips and scattered on top so the chips melt down through the surface as it bakes.

The topping is what makes the cake. As it bakes, the chips soften into chewy butterscotch puddles and the pineapple bubbles around them, creating a self-glazed top that doesn’t need frosting. It’s the kind of bake that comes together in 15 minutes of work and feeds a crowd of 16.

Pro Tips

• Drain the pineapple thoroughly before measuring the syrup. Wet, undrained fruit dilutes the topping and the cake gets soggy in spots.
• Use the syrup for the cake liquid for maximum pineapple flavor. Water or milk works in a pinch but the cake won’t be as fragrant.
• Spread the pineapple-and-chip mixture evenly across the top before baking. Clumps create wet, undercooked spots while bare patches dry out.
• Cool fully before slicing. The chip-and-pineapple topping is gooey when warm and tears the cake apart at first cut.

Variations

• Swap butterscotch chips for white chocolate chips and add a teaspoon of coconut extract for a piña colada vibe.
• Add ½ cup chopped toasted pecans to the topping for crunch and nuttiness.
• Use vanilla pudding mix instead for a less assertive butterscotch presence.