1 (1 lb. 4 oz.) can crushed pineapple
2 c. Bisquick
1 c. all-purpose flour, sifted
1 tsp. baking powder
1 c. sugar
3/4 c. dairy sour cream
1/2 c. butter
2 tsp. vanilla
2 lg. eggs
2 tbsp. rum (optional)

GLAZE:

3/4 c. sugar
1/4 c. pineapple
1/4 c. butter

Drain pineapple well, saving juice for glaze. Sift Bisquick and soda and flour together. Beat sugar, sour cream, butter and vanilla together for 2 minutes. Add eggs and beat for 1 minute longer. Mix in pineapple and rum. Turn into well greased Bundt pan and bake for 45 minutes at 350 degrees, or until done. Remove from oven and spoon about half of the glaze over the cake. Let stand for 10 minutes. Turn out on serving plate and spoon remaining glaze on the cake. Allow to cool before cutting.