This Pineapple Butterscotch Cake is a comforting, old-fashioned dessert that delivers a perfect balance of tropical sweetness and rich caramel notes. Made with simple pantry staples like pound cake mix and instant pudding, it bakes up incredibly moist and tender. The addition of crushed pineapple and butterscotch chips creates a delightful texture, with juicy fruit pieces and melty chocolatey bits in every bite. It’s an easy, crowd-pleasing treat perfect for potlucks, family dinners, or satisfying a sweet tooth on a lazy afternoon. With minimal effort, you get a bakery-quality cake that tastes homemade and inviting.
Pineapple Butterscotch Cake
Description
This Pineapple Butterscotch Cake is a comforting, old-fashioned dessert that delivers a perfect balance of tropical sweetness and rich caramel notes. Made with simple pantry staples like pound cake mix and instant pudding, it bakes up incredibly moist and tender. The addition of crushed pineapple and butterscotch chips creates a delightful texture, with juicy fruit pieces and melty chocolatey bits in every bite. It&# 226;ÂÂs an easy, crowd-pleasing treat perfect for potlucks, family dinners, or satisfying a sweet tooth on a lazy afternoon. With minimal effort, you get a bakery-quality cake that tastes homemade and inviting.Ingredients
Directions
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Preheat oven to 325ðF (165ðC). Grease and flour a 13x9-inch baking pan.
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Drain the crushed pineapple, reserving the syrup.
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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, combine the pound cake mix and the instant butterscotch pudding mix.
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Add the eggs, oil, and reserved pineapple syrup (or water/milk as directed on the cake mix box) to the dry ingredients. Beat on low speed until blended, then beat on medium speed for 2 minutes, scraping bowl occasionally.
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Stir in the remaining drained pineapple.
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Pour the batter into the prepared pan.
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Drop spoonfuls of the pineapple-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 in the center comes out clean.
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Cool in pan on a wire rack for 10 minutes, then remove from pan to cool completely.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 445.9kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 6.5g33%
- Cholesterol 21.9mg8%
- Sodium 11.6mg1%
- Total Carbohydrate 83.0g28%
- Dietary Fiber 1.8g8%
- Sugars 60.4g
- Protein 4.6g10%
* 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
Use the reserved pineapple syrup as the liquid for the cake batter to enhance the tropical flavor. If the recipe calls for water or milk, substitute it entirely with the syrup.
For a richer texture, you can add an extra egg or substitute half the oil with melted butter.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
This cake freezes well. Wrap tightly in plastic wrap and foil; thaw overnight in the refrigerator.
