Hawaiian Pineapple Cake

Cooking Time: 45 min

Ingredients

• 1 can (8-ounce) crushed pineapple
• 2 cups Bisquick
• 1 cup flour, sifted
• 1 teaspoon baking soda
• ³/4 cup sour cream
• 1 ³/4 cups sugar
• ³/4 cup butter
• 2 teaspoons vanilla
• 2 large eggs, beaten
• ¹/4 cup rum
• ¹/4 cup pineapple syrup from can

Instructions

1. Drain pineapple, saving syrup.
    
2. Stir Bisquick, flour and baking soda together. Beat 1 cup sugar, sour cream, 1/2 cup margarine, eggs and vanilla together for 2 minutes. Add flour mixture and beat 1 minute more. Mix in pineapple and 2 tablespoons rum.
    
3. Pour into a well greased 9 inch Bundt pan and bake at 350 degrees F for 45 minutes or until done.
    
4. To make the glaze, combine 3/4 cup sugar, 1/4 cup margarine and pineapple can syrup in a sauce pan and stir over low heat to blend. Add 2 tablerspoons of rum and stir well.
    
5. Remove from oven and spoon half the glaze over cake. Let stand 10 minutes, then turn out on plate and spoon on remaining glaze.