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Preheat the Oven:
Preheat your oven to 325°F (165°C) and grease a bundt pan, making sure to coat it well with nonstick spray or butter and flour.
Make the Cake Batter:
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vegetable oil, dark rum, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pudding mix (if using).
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake the Cake:
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert it onto a cooling rack.
Make the Buttered Rum Glaze:
While the cake is cooling, melt the butter in a small saucepan over medium heat.
Add the sugar and water, and bring the mixture to a boil. Stir continuously and let it simmer for 3-5 minutes until the sugar dissolves.
Remove from heat and stir in the dark rum and vanilla extract.
Soak the Cake:
While the cake is still warm, poke holes all over the surface of the cake using a skewer or toothpick.
Slowly spoon the buttered rum glaze over the cake, allowing it to soak in. You can brush the glaze on as well for a smoother finish.
Let the cake sit for a few minutes so the glaze can fully absorb.
Serve:
Let the cake cool completely before slicing. The flavor develops even more after a day or two, making it even more delicious!
This Buttered Rum Cake is moist, flavorful, and has just the right amount of buttery rum goodness. Enjoy!
