Busters Recipes

1-16 ounce can crushed pineapple in heavy syryp
2 cups bisquick
1 cup sifted all purpose flour
1 tsp. baking soda
1 cup sugar
3/4 cup sour cream
1 stick butter
2 tsp. vanilla extract
2 large eggs
2 Tbsp. rum

Preheat oven to 350 degrees. Drain pineapple well, reserving syrup for glaze.
Stir bisquick, flour and baking soda together and set aside. Beat sugar, sour
cream, butter and vanilla together for 2 minutes. Add eggs and beat 1 additional
minute. Add flour mixture and beat 1 minute longer. 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 of the glaze over cake. Let stand 10 minutes and turn into serving
plate. Spoon on remaining glaze. Cool before cutting.

Glaze:
3/4 cup sugar
4 Tbsp. butter
1/4 cup reserved pineapple syrup
2 Tbsp. 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.