Ingredients for Pineapple Butterscotch Cake
- One 20-ounce can of pineapple chunks
- Poundcake Mix
- 1 cup butterscotch chips
- Instant Butterscotch Pudding Mix
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How to Make Pineapple Butterscotch Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 13x9 inch baking pan.
- Drain one 20-ounce can of pineapple chunks, reserving 1/2 cup of the juice.
- In a medium bowl, gently mix 1 1/2 cups of the drained pineapple chunks with 1 cup of butterscotch chips.
- In a large bowl, prepare a 15.25 ounce box of yellow cake mix according to package directions, using the reserved 1/2 cup of pineapple juice for all or part of the liquid.
- Stir in the remaining drained pineapple chunks (about 1 1/2 cups).
- Pour batter into the prepared 13x9 inch pan.
- Evenly distribute the pineapple and butterscotch chip mixture over the top of the batter.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
12g
Carbs
3g
