This Pineapple Butterscotch Cake is a moist, comforting dessert that blends the bright acidity of crushed pineapple with the rich, caramel-like sweetness of butterscotch. Using a pound cake mix as a base ensures a tender crumb, while the instant pudding adds extra richness and stability. The result is a dense yet soft cake studded with fruity chunks and melty chocolate chips. It’s perfect for potlucks, summer barbecues, or family dinners. Simple to assemble and bake, this recipe delivers big flavor with minimal effort, making it a reliable crowd-pleaser for any occasion.
Pineapple Butterscotch Cake
Description
This Pineapple Butterscotch Cake is a moist, comforting dessert that blends the bright acidity of crushed pineapple with the rich, caramel-like sweetness of butterscotch. Using a pound cake mix as a base ensures a tender crumb, while the instant pudding adds extra richness and stability. The result is a dense yet soft cake studded with fruity chunks and melty chocolate chips. It&# 226;ÂÂs perfect for potlucks, summer barbecues, or family dinners. Simple to assemble and bake, this recipe delivers big flavor with minimal effort, making it a reliable crowd-pleaser for any occasion.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC). Grease and flour a 13x9-inch baking pan.
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Drain the crushed pineapple well, reserving the syrup in a measuring cup.
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In a small bowl, combine 1-1/2 cups of the drained pineapple with the butterscotch chips. Set aside.
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In a large bowl, whisk together the pound cake mix and the dry instant butterscotch pudding mix.
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Add the reserved pineapple syrup (adding water if necessary to reach the amount called for on the cake mix box) along with any other required ingredients like eggs or oil, as directed by the cake mix package. Beat until smooth.
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Gently fold the remaining drained pineapple into the batter until evenly distributed.
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Pour the batter into the prepared pan and spread evenly.
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Sprinkle the reserved pineapple and butterscotch chip mixture evenly over the top of the batter.
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Bake for 55 to 65 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan on a wire rack for 10 minutes before slicing and serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 2054.9kcal
- % Daily Value *
- Total Fat 15.1g24%
- Saturated Fat 6.9g35%
- Cholesterol 21.9mg8%
- Sodium 15.6mg1%
- Total Carbohydrate 441.8g148%
- Dietary Fiber 13.8g56%
- Sugars 100.8g
- Protein 36.9g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
For a tropical twist, substitute half of the butterscotch chips with chopped macadamia nuts. You can also use fresh pineapple chunks instead of crushed, but ensure they are well-drained to prevent the cake from becoming too wet.
Do not overmix the batter once the pineapple is added to keep the texture tender. If the top browns too quickly, tent loosely with aluminum foil halfway through baking.
