Thank you for the offer to post a recipe but I finally found what I believe is the recipe I used to make. I've never made it with rum but it's delicious without it.

HAWAIIAN PINEAPPLE CAKE

FOR THE CAKE:
1 can crushed pineapple
2 cups Bisquick baking mix
1 cup sifted flour
1 teaspoon baking soda
1 cup sugar
3/4 cup sour cream
1/2 cup margarine, softened
2 teaspoon vanilla
2 large eggs
4 Tablespoons rum, divided use
FOR THE GLAZE:
3/4 cup sugar
1/4 cup margarine
1/4 cup reserved pineapple syrup

Preheat oven to 350 degrees F. Grease well a 9-inch Bundt pan.

Drain pineapple, saving syrup.

Stir Bisquick, flour, and baking soda together; set aside.

Beat sugar, sour cream, margarine, and vanilla together for 2 minutes. Add eggs and beat until well combined. Add flour mixture and beat 1 minute more. Mix in drained pineapple and 2 tablespoons rum. Pour into prepared pan.

Bake at 350 degrees F for 45 minutes or until done.

WHILE THE CAKE IS BAKING, MAKE THE GLAZE:
Combine sugar, margarine, and reserved pineapple syrup in a saucepan and stir over low heat to blend. Remove from heat and add the remaining 2 tablespoons rum; stir well.

When done baking, remove cake from oven and while still in the pan, spoon half the glaze over the cake. Let stand 10 minutes, then turn out on plate and spoon on remaining glaze.

Adapted from unknown source