1 (20 oz.) can crushed pineapple
2 c. Bisquick
1 c. sifted flour
1 tsp. baking soda
1 c. sugar
3/4 c. dairy sour cream
1/2 c. butter
2 tsp. vanilla
2 lg. eggs
2 tbsp. rum (opt.)
Glaze

Drain pineapple, save syrup for glaze.

Stir Bisquick, flour and soda together. Beat sugar, sour cream, butter and vanilla together for 2 minutes. Add eggs and beat 1 minute. Add flour mixture and beat 1 minute. Mix in drained pineapple and rum.

Bake in well greased 9" bundt pan at 350 degrees for 45 minutes. Spoon half of glaze over cake. Let stand 10 minutes. Turn out on serving plate and spoon on remaining glaze.

GLAZE:

3/4 c. sugar
1/4 c. butter
1/4 c. syrup from pineapple
2 tbsp. rum

Stir sugar, butter and pineapple over low heat until sugar is dissolved and butter is melted. Remove from heat and stir in rum.