First, preheat that oven to a cozy 350 degrees.
Grab a bundt pan, hit it with some cooking spray, and sprinkle extra flour for good measure. Toss a handful of chopped pecans in there for that extra crunch.
Now, let's whip up the batter. Mix together 3 cups of all-purpose flour, a 3.4-ounce box of instant vanilla pudding, 2 tsp baking powder, ½ tsp baking soda, and a pinch of salt. Don't forget 2 tsp of vanilla extract.
In another bowl, work your magic with 1 cup of room-temp butter and 1½ cups of sugar. Add in 4 large eggs one by one, blend it smooth. Now, toss in ½ cup of vegetable oil and blend again.
Time to marry the wet and dry teams. Slowly mix it up, pour that goodness into the bundt pan, and let it chill for 5-10 minutes.
Pop it in the preheated oven for a solid 55 minutes.
While the magic is happening in the oven, let's get that Butter Rum Glaze ready. Heat up ½ cup of butter, 1 cup of sugar, ¼ cup of rum, and ¼ cup of water until it thickens.
Once the cake's done, poke some holes in it and drizzle some of that glaze. Let it sit for 5 minutes, then flip it onto a plate. Pour the remaining glaze on top.