Hawaiian Pineapple Cake

By Auburnmist

Bundt Cake

Ingredients

• 1 can (8-ounce) crushed pineapple
• 2 cups Bisquick
• 1 cup flour, sifted
• 1 teaspoon baking soda
• 3/4 cup sour cream
• 1 3/4 cups sugar
• 3/4 cup margarine
• 2 teaspoons vanilla
• 2 large eggs, beaten
• 1/4 cup rum
• 1/4 cup pineapple syrup from can

Details

Servings 1
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Drain pineapple, saving syrup.

Stir Bisquick, flour and baking soda together. Beat 1 cup sugar, sour cream, 1/2 cup margarine, eggs and vanilla together for 2 minutes. Add flour mixture and beat 1 minute more. Mix in pineapple and 2 tablespoons rum.

Pour into a well greased 9 inch Bundt pan and bake at 350 degrees F for 45 minutes or until done.

To make the glaze, combine 3/4 cup sugar, 1/4 cup margarine and pineapple can syrup in a sauce pan and stir over low heat to blend. Add 2 tablerspoons of rum and stir well.

Remove from oven and spoon half the glaze over cake. Let stand 10 minutes, then turn out on plate and spoon on remaining glaze.