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Pineapple Cake




Source of Recipe


Copykat


Recipe Introduction


Paula Deen / Lady & Sons


List of Ingredients




Serves 16 to 20

One 16-ounce can crushed pinapple in heavy syrup
2 cups Bisquick
1 cup sifted all-purpose flour
1 teaspoon baking soda
1 cup sugar
3/4 cup sour cream
8 tablespoons (1 stick) butter
2 teaspoons vanilla
2 large eggs
2 tablespoons rum

Recipe



Preheat oven to 350 degrees. Drain pineapple well, reserving syrup for glaze. Stir Bisquick, flour, and baking soda together and set aside. Bet sugar, sour cream, butter, and vanillla together for 2 minutes. Add eggs and beat 1 additionl minute. Add flour mixture and beat 1 minute together. Mix in drained pineapple and rum. Pour into well-greased 9-inch Bundt pan. Bake for about 45 minutes or until cake tests done. Remove from oven and spoon about half the glaze over cake. Let stand 10 minutes and then turn onto serving plate. Spoon on remaining glaze. Cool before cutting.

Glaze

3/4 cup sugar
4 tablespoons butter
1/4 cup reserved pineapple syrup
2 tablespoons rum (optional)

Combine sugar, butter, and syrup. Stir over low heat until sugar is dissolved and butter is melted. Remove from heat and add rum, if desired.