Hawaiian Pineapple Cake

Class of 1947

• 1 can (1-lb 4-oz) crushed pineapple
• 2 cups buttermilk Bisquick
• 1 cup sifted flour
• 1 tsp baking soda
• 1 cup sugar
• 3/4 cup dairy sour cream
• 1/2 cup margarine or butter
• 2 tsp vanilla
• 2 large eggs
• 2 Tbsp rum

Drain pineapple well, saving syrup for glaze. Stir baking mix, flour and soda together. Beat sugar, sour cream, margarine and vanilla together for 2 minutes. Add eggs and beat 1 minute. Add flour mixture and beat 1 minute longer. Mix in drained pineapple and rum. Turn into well greased 9-inch Bundt pan. Bake in 350 degree oven about 45 minutes, till cake tests done. Remove from oven and spoon about half the Glaze over cake. Let stand 10 minutes, then turn out onto serving plate and spoon on remaining glaze. Cool before cutting.

Glaze: Combine 3/4 cup sugar, 1/4 cup each margarine and syrup from pineapple. Stir over low heat till sugar is dissolved and margarine melted. Remove from heat and stir in 2 Tbsp rum, if desired.