CAKE:

1 (16 oz.) can crushed pineapple
2 c. Bisquick
1 c. all purpose flour
1 c. sugar
1/2 c. butter
1 tsp. vanilla
3/4 c. sour cream
1 tsp. baking soda
2 eggs
2 tbsp. rum

GLAZE:

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

Preheat oven to 350 degrees. Generously grease bundt pan. Drain pineapple, saving 1/2 cup syrup for glaze. Stir together Bisquick, flour and soda in mixing bowl. Combine sugar, sour cream, butter and vanilla. Beat 2 minutes. Add eggs and beat 1 minute. Add flour mixture and blend on low speed for 1 minute. Stir in pineapple and rum and pour into bundt pan. Bake about 45 minutes.

When cake comes out of the oven, wait 10 minutes and turn cake out on plate. Combine glaze ingredients and pour glaze on cake while it is still warm.