Pineapple Butterscotch Cake

1 cn Crushed Pineapple (20 oz)

1 c Butterscotch Chips

1 pk Pound 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