• Preheat oven to 325 degrees. Spray a 10-12 cup bundt pan with cooking spray then sprinkle almond or pecan flour to coat evenly.
• Place flour, sugar, softened butter, instant vanilla pudding mix, baking powder ,salt, vegetable oil, milk and eggs in a large bowl and blend using a mixer for2 minutes. Be sure to scraped down the side of the bowl as needed.
• Add rum, vanilla and butter rum extract then mix for an additional minute. Pour the batter into the prepared bundt pan and level with a spatula.
• Place in preheated oven and bake for 50 to 55 minutes. Cake is down when the top springs back when touched
• Place the cake on a cooling rack to cool for a few minutes while you prepare the syrup. Do not remove cake from pan, you will need it in the pan so that you can soak it in the syrup.

To make the Rum Syrup

• Ina medium sized pan, place butter, water, sugar and rum and bring to a rapid boil over medium heat. Reduce to a simmer and cook until thickened slightly, about 5-8 minutes. Remove from heat and stir in vanilla.
• Use a long skewer to poke holes all over the cake. Pour 1/4 of the syrup on to the cake, once that soaks in, repeat until all the syrup is used. Don't worry if it looks like too much, the cake will soak it all up
• Cover and allow it to sit overnight at room temperature. When you are ready to serve, loosen the edges of the cake with a knife, then invert onto a serving platter. Enjoy!