Tropical Rum Cake

Preheat the oven to 325°F. In a mixing bowl, combine the all-purpose flour, sugar, instant vanilla pudding mix, baking powder, salt, softened unsalted butter, and vegetable oil. Mix at medium speed until thoroughly combined and sandy-looking.

Beat in the milk, followed by the eggs one at a time. Scrape the bowl thoroughly and recombine any residue. Stir in the spiced rum and vanilla extract.

Spray a 10- to 12-cup Bundt pan with cooking spray. For extra nuttiness, sprinkle the inside of the pan with almond flour, turning the pan to coat evenly; shake out any excess.

Pour the batter into the prepared pan and spread it level with a spatula. Bake the cake for 50 to 60 minutes, until a cake tester inserted into the center comes out clean.

Remove the cake from the oven and leave it in the pan to cool slightly while you make the syrup.

In a medium-sized saucepan, combine unsalted butter, water, sugar, and salt. Bring to a rapid boil, then reduce to a simmer and cook for about 5 minutes, until the syrup thickens slightly.

Remove from heat and stir in the spiced rum and vanilla extract.

Use a long skewer to poke holes all over the cake. Pour the syrup over the cake in several repetitions, allowing the syrup to soak in each time.

Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature to cool completely and absorb the syrup.

When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won't release, warm it in a 350°F oven for about 10 minutes to soften the sticky syrup. Remove from the oven and invert onto the serving plate.