---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes
       Yield: 16 servings
       1 cn Crushed Pineapple (20 oz)
       1 c  Butterscotch Chips
       1 pk Pound Cake Mix (16 oz)
       1 pk Instant Butterscotch Pudding
       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