1 (1 lb. 4 oz.) can crushed pineapple, reserve juice
2 c. buttermilk baking mix
1 c. sifted all-purpose flour
1 tsp. baking soda
1 c. sugar
3/4 c. sour cream
1/2 c. butter
2 tsp. vanilla
2 lg. eggs
2 tsp. rum flavoring (opt.)

Drain pineapple well, saving syrup for glaze. Stir baking mix, flour and soda together. Beat sugar, sour cream, butter and vanilla together for 2 minutes. Add eggs. Beat 1 minute. Add flour mixture and beat 1 minute longer. Mix in drained pineapple and rum flavoring. Turn into well greased 9" bundt pan. Bake in 350 degree oven for about 45 minutes or until cake tests done. Remove from oven and spoon about 1/2 glaze over cake. Let stand 10 minutes and turn out onto serving plate. Spoon on remaining glaze. Let cool before cutting.

GLAZE:

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

Combine and stir over low heat until sugar is dissolved and butter melts. Remove from heat and stir in 2 teaspoons rum flavoring if desired.