Pineapple Butterscotch Cake
Pineapple Butterscotch Cake recipe
Yield
16 servingsPrep
15 minCook
65 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butterscotch chips
|
*
|
| 1 | package |
pound cake mix
(16 oz) |
* |
| 1 | package |
butterscotch pudding
instant |
* |
| 1 | can |
pineapple
canned, crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butterscotch chips
|
*
|
| 1 | package |
pound cake mix
(16 oz) |
* |
| 1 | package |
butterscotch pudding
instant |
* |
| 1 | can |
pineapple
canned, crushed |
*
|
Directions
Drain pineapple, reserve syrup.
Mix 1½ 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℉ (160℃) oven for 55 to 65 minutes.
Preheat oven to 325 degrees Grease and flour 13x9 inch pan
